Loved by the children of the Cape, pumpkin fritters can be rustled up at the last minute when unexpected guests arrive.  If they are made with a well ripened and dry pumpkin [or butternut squash] they are deliciously full flavoured and sweet.  Traditionally served with lemon wedges using the old Cape rough skinned lemon, and castor sugar flavoured with powdered cinnamon.

Pumpkin fritters in a pan

You’ll need: 60g cake flour, 1 generous tsp baking powder, a good pinch of salt, 2 eggs, well beaten with a little milk, 500g pumpkin which has been peeled, steamed and finely mashed, butter for frying

Method:  Sift together twice the flour, baking powder and salt.  Beat the eggs and the milk well and strain.  Place the pumpkin in a large bowl and beat in the flour mixture.  Add the egg mixture and beat well.  Add a little milk if the batter is too stiff.  To cook the fritters.  You can either in a pan heat a half-half mixture of butter and oil, or heat a girdle and using some greaseproof paper apply a little butter to the surface.  Place the batter in tablespoonsful into the pan and fry gently until brown.  Turn over and cook on the other side.  Drain on absorbent paper and keep warm.  Serve with the lemon wedges and cinnamon sugar.

Serves 6 people with 4 fritters each