I have fond memories of my mother making this recipe and the smell of cinnamon wafting through the air. This is a tasty way to eat pumpkin. They can be eaten warm or cold, although warm is such a treat for a cold night’s dessert. The pumpkin can be replaced with butternut and for a low carb/ Banting option you can replace flour with coconut flour and the sugar with xylitol. It also makes a yummy lunch box treat for your children.
Ingredients
500g pumpkin (pre-cut is easier)
2 eggs
1 cup flour
1 T sugar
1 t baking powder
½ t cinnamon (and some more for sprinkling over later).
Oil for frying
Method
1. Steam the pumpkin, drain off as much water as you can and mash it.
2. Beat the eggs and add them.
3. Add the flour, sugar, cinnamon and baking powder.
4. Fry desert spoonfuls of the mixture in shallow oil.
5. They are ready to turn when you see little bubbles forming.
6. Drain on paper towels.
7. Sprinkle cinnamon over them.
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