PUMPKIN FRITTERS WITH SPICY SYRUP

Serves 6-8

Prep 10 min

Cook 4 min

80g cake flour

1 tsp (5ml) baking powder

2ml ground cinnamon

1ml salt

2 eggs

2 cups (500g) pumpkin, cooked, mashed and drained

oil, for frying

1 Sift the flour, baking powder, cinnamon and salt together.

2 Whisk in the eggs, then stir in the pumpkin (see note). Leave to rest for 5 minutes.

3 Drop spoonfuls of the mixture into hot oil and fry for 2-3 minutes, or until golden-brown.

4 Drain well on paper towel.

SPICY SYRUP

100ml sugar

100ml water

1 tsp (5ml) ground cinnamon

2ml ground ginger

2 star anise (optional)

1 Boil the sugar and water together for 3-4 minutes, or until the sugar has dissolved.

2 Remove from the heat and stir in the spices.

3 Drizzle the syrup over the warm pumpkin fritters.

Note If the mixture is very thick, add a tablespoon (15ml) of milk to loosen it up.

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