Ingredients
Fritters:
500
g
pumpkin
, diced
2
extra large egg(s)
250
ml
flour
5
ml
baking powder
2
ml
salt
oil
for frying
To serve:
175
g
LANCEWOOD Jalapeño Chutney DIP&TOP™
or Sweet Red Pepper DIP&TOP™
fresh coriander
lime
Method
Fritters:
Cook the pumpkin in salted water until soft. Drain well and mash to a puree.
Beat the eggs and add to pumpkin mixture. Mix well.
Sift the flour, baking powder and salt together and add to the pumpkin mixture. Mix well.
Heat a little oil in a pan and fry tablespoons of the mixture until golden on the one side. Flip over and fry until golden on the other side.
Drain on absorbent paper.
To serve:
Serve with your choice of dip together with a sprinkling of coriander and a wedge of lime.
