Isn’t there something about a fritter that is so reminiscent of time spent hanging around the kitchen, watching your mom fry these little nuggets of pumpkin or sweetcorn? Bring your childhood back with these best-ever pumpkin fritters – and serve them with a home-made chutney for some gourmet flair.
250g pumpkin, peeled and chopped, cooked and mashed
1 cup flour
¼ cup milk
1 large egg, beaten
2 tbsp caster sugar
1 tsp baking powder
1 tsp salt
½ tsp cinnamon
Vegetable oil, for shallow-frying
Coriander, to garnish
2 Granny Smith apples, peeled, cored and finely chopped
1 onion, peeled and finely chopped
¾ cup apple cider vinegar
½ cup sugar
2 tbsp sultanas
1 tsp ground coriander
1 tsp paprika
1 tsp mixed spice
1 tsp salt
1. In a large bowl, combine the cooked, mashed pumpkin with the remaining ingredients (except the vegetable oil and coriander) to form a smooth batter.
2. Heat the vegetable oil in a large pan. Fry spoonfuls of batter until golden brown and cooked through, about two minutes per side. Remove and drain on paper towel.
3. Garnish with coriander and serve with home-made chutney.
1. Place all the ingredients in a large pot and slowly bring to the boil until the sugar has dissolved. Simmer for 50 minutes, stirring from time to time to prevent the chutney sticking.
2. Once thickened, leave to cool.