- 500 ml cooked pumpkin or sweet potatoes, smashed
- 120 g (215 ml) cake flour
- 10 ml baking powder
- 2 ml salt
- 1 egg, slightly whisked
- oil for frying
- 15 ml butter
- 300 g (375 ml) sugar
- 200 ml milk
- 15 ml corn flour
- 175 ml cold water
- cinnamon for serving
Make the fritters first: place the cooked pumpkin in a large glass mixing bowl and add rest of ingredients. Smash everything further and mix thoroughly.
Heat the oil in a pan but make sure it isn’t too hot. Fry spoonfuls of the batter until there are bubbles on the top. Then turn over to fry it further. Drain the fritters on a kitchen towel.
Make the syrup: Add the butter, sugar and milk to a mid-size Le Creuset casserole and bring to boil over high heat while you stir. Add the corn flour to water and then stir it into the milk mix.
Bring to a boil and cook for a minute or two until a shiny, long sauce forms. Place the finished fritter on a serving plate and cover it with the sauce. Sprinkle the cinnamon over and serve.
Image and recipe by Herman Lensing.