Put all the dry ingredients in a processor.
If not using a processor, put in a mixing bowl, and mix well.
Add the eggs, and process well until a thick batter forms -- or mix
well in the mixing bowl. The batter should almost hold its shape
when tested with a spoon.
If the batter is too stiff, add a tiny amount of milk. If by any chance
it is runny, add more flour (shouldn't happen!).
Heat oil in a pan, using medium to high heat to start with.
Scoop up heaped tablespoons of batter, and drop into pan, but not
too close together. You won't have huge fritters as some of the
batter will stay clinging to the spoon.
Fry until firm and golden on the underside, then flip over and fry on
other side.
(You could use a non-stick pan and not use oil or butter, but a little
oil is preferable).
The fritters will puff up slightly and keep their shape, but will
deflate a bit as you take them out of the pan. To test for doneness,
press very lightly on the fritters. When done, they will tend to spring
back. If still uncertain, press harder- no batter should run out the
sides.
Serve warm, either as a side dish, or as a dessert with plenty of
crunchy cinnamon-flavoured sugar.
NOTE 1- The pumpkin MUST be dry. We do not have canned
pumpkin in South Africa, and would use home-cooked pumpkin.
Whatever- drain very well, or cook the pumpkin in a pot without a
lid until all water has evaporated.
NOTE 2- I do not know if your canned pumpkin is sweetened. If so,
don't add sugar -- it's your choice.
NOTE 3- I specified yellow sugar, which Zaar's format does not
recognise. Use brown or white if no yellow granulated sugar
available.
Originally Submitted
3/11/2013
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