There comes a time, when the recipes or food of your “growing up years”, bring back such amazing memories and mouth watering conversations that you find yourself falling in love with the simplest of ingredients.
Take pumpkin fritters for example. These were a Sunday staple. After lunch my grandmother would bring out the already made mix and start frying them, laced with cinnamon and nutmeg, covered with a generous dusting of cinnamon sugar, they never really made it out onto the table, as we all clamored around her and ate them as they came out of the frying pan. Albeit, shallow fried in oil and clinging with calories, who cared? They were yummy, soft, delicious, warm, mouthfuls of simple, sticky, amazingness.
So, being a chef, I’ve loved my grandmothers fritters, for many years, and have taken the concept of her recipe, and adapted it to make my own. Mine are deep fried and are more of a doughnut texture, but taste just as amazing. I think it also just goes with what you prefer. The shallow fried variety that most of us grew up on or going with a different take on the fritter and seeing which one your like best.
2 cups of pumpkin (boiled and “dried” in a hot pan)
2 cups of flour
4 tsps of baking powder
1/2 cup of milk
Pinch of salt
1 tsp each of cinnamon, ground all spice, nutmeg
A bowl of cinnamon sugar (about 400g)
Place all ingredients into a food processor and process on high until combined. You might need to scrap down the sides, and then mix again.
You end up with a sticky batter, that is ready for deep frying. Get your oil to 180C and start adding spoonfuls of the mix to the heated oil. They fry really quickly and will pop to the surface of the oil, you will need to bob them slightly to turn them so that they get golden on all sides.
Take them out of the oil and drain on paper towel.
Now generously coat them in cinnamon sugar and serve them immediately!
If you are preparing them to serve at a later stage, don’t cover in sugar, you can heat them in a preheated oven (180C) for 10 minutes and them coat them in the sugar.
Best served as a dessert by themselves or as a side to roast chicken or turkey!