These breakfast fritters are soft on the inside and coated in a crispy batter then dusted with a sweet cinnamon sprinkle. Dip into the ginger yoghurt for extra deliciousness.
- 500 g pumpkin, peeled and cut into cubes
- 1 cup (125 g) self-raising flour
- pinch of salt
- 2 tbsp sugar
- 1 egg
- ¼ cup milk pinch of salt
- vegetable oil, for shallow frying
- zest of 1 orange, for dusting
- 4-6 tbsp cinnamon sugar mixed with 1 level tsp cinnamon, for dusting
- 1 tbsp stem-ginger syrup
- 1 cup double thick Greek yoghurt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. To make the yoghurt, mix the ginger and yoghurt together until smooth.
2. For the fritters, boil the pumpkin until soft and easily pierced with a knife, about 15 minutes. Remove from the heat, drain well and allow to cool and steam dry.
3. Add the remaining ingredients to a large mixing bowl, add in the pumpkin and then mix until you have a smooth batter. This can be done by hand or in a food processor.
4. Heat the oil in a large heavy-based saucepan over high heat (you need the temperature to reach 180-190ºC). When the oil is hot, carefully drop in spoonfuls of the batter and fry until cooked through and golden.
5. Remove with a slotted spoon and drain on kitchen paper. Repeat until you have used all the batter.
6. Dust generously with the orange zest and cinnamon sugar and serve immediately with the ginger yoghurt.