Pumpkin fritters

Yield: 1 Servings

Measure Ingredient
4 cups Cooked mashed pumpkin
2 Eggs
1 cup Flour
1 pinch Salt
1 teaspoon Baking powder
30 millilitres (2 tablespoons) heaped of sugar
250 millilitres Sugar
500 millilitres Water
500 millilitres Milk
30 millilitres Margarine
20 millilitres Cornstarched mixed to a paste with water

CARAMEL SAUCE

Combine all ingredients, making a soft batter and fry spoonfulls in shallow oil till both sides are lightly browned. Drain on paper and serve warm with cinnamon sugar or caramelsauce. CINNAMON SUGAR

Take one ounce of ground cinnamon and mix with 6 ounces of sugar. Sprinkle over pancakes as much as desires and keep rest in bottle for later use.

(Tastes fine over sweet potatoe too) CARAMEL SAUCE: Cook together and add one teaspoon karamelessence before serving over pumpkin fritters.

Posted to rec.food.recipes by japlady@... (Rebecca Radnor) on 1995, .

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