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. 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).

PUMPKIN FRITTERS RECIPE

Serves 4 (16 fritters)

Ingredients

Mmm, pumpkin fritters. Serve with the main course, for brunch or for dessert with ice cream or whipped cream (photo © Blueee | Fotolia).

1. In large bowl, combine pumpkin, flour, egg, 1 tablespoon sugar, baking powder and salt.

2. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium heat.

3. Cook in two batches. Drop spoonfuls of mixture into pan and lightly flatten with a spatula. Cook until golden, about 4 minutes per side.

4. In small bowl, combine remaining sugar with cinnamon and sprinkle over hot fritters before serving.