THE NIBBLE’s Kids & Family Editor, Cricket Azima, says that if you haven’t settled on a pumpkin dish for your Thanksgiving dinner, these South African Pumpkin Fritters are a snap.
You can also serve them for dessert with ice cream or whipped cream, or make them for brunch over Thanksgiving weekend.
And they’re delicious any other fall or winter day, including December 2nd, National Fritters Day.
The recipe is from Cricket’s cookbook, Everybody Eats Lunch.
These fritters are topped with cinnamon sugar (photo #1). If you’d rather take a savory approach, top with plain nonfat Greek yogurt (or serve it on the side) and garnish with pumpkin seeds (optional).
Serves 4 (16 fritters)
1. COMBINE the pumpkin, flour, egg, 1 tablespoon sugar, baking powder and salt in large bowl.
2. HEAT 1 tablespoon pf butter and 1 tablespoon of oil in a large skillet over medium heat.
3. COOK in two batches. Drop spoonfuls of mixture into the pan and lightly flatten with a spatula. Cook until golden, about 4 minutes per side.
4. COMBINE the remaining sugar with cinnamon in a small bowl, and sprinkle over the hot fritters before serving. Editor’s Note: A bit of maple syrup is also nice.
A fritter is a small cake of batter that is fried in deep fat or sautéed.
The term fritter comes from the Latin frictus, fried.
By the time it reached Middle English in 1350–1400, it was friture—one step away from fritter.
Both are fried in deep fat, but there are significant differences.
A fritter is a batter that is fried. It takes a free form, depending on how the batter is dropped into the oil.
A croquette is a shaped oblong or round (photo #3), that is breaded in flour or bread crumbs and beaten egg, and fried.
The word derives from from the French croquer to crunch.
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