South African Sunday lunches would not be the same without the iconic ‘Pumpkin fritter’, sadly that usually includes a ton of white sugar, white flour and sometimes even caramel sauce to drizzle over. Shoot me now!
My husband loves fritters but there is no way on this earth that I am feeding him those golden circles of disaster. With the help of my mom-in-law (she is great in the kitchen and ‘normal’ pumpkin fritters are one of many dishes she makes perfectly) we took the standard pumpkin fritter recipe and adapted it until it was safe for me to eat and even consider feeding my family!
You are most welcome hahaha
Here it is:
2 cups of cooked and mashed pumpkin (drain well of all excess liquid). Fresh pumpkin is always best but out here I have to freeze our farm grown pumpkins for later use.
1 cup of Gluten free self raising flour
2 teaspoons baking powder
1 teaspoon vanilla extract
1 egg (or for plant based/vegan alternative use flax egg: 1 tbsp flaxseed with 3 tbsp water)
1/2 teaspoon Himalayan sea salt
2 tbsp raw honey or 1 tbsp xylitol
coconut oil for frying
Drain the pumpkin well. Beat the egg and the vanilla extract well. Add in the rest of the ingredients and mix until a firm batter forms.
Heat coconut oil in a pan and slowly drop a tablespoon of batter into the hot oil. Wait a few minutes and flip the fritter to get that golden brown colour on both sides!
For the dusting powder:
50grams of xylitol and 2 tsp of organic cinnamon will do the trick. Sprinkle and serve. YUM!