pumpkin fritters

techead

techead

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who of you like these things? we normally have a family member who makes them each year for Christmas but not this year. I am doing a leg of lamb in the Weber so I was thinking of doing these while the lamb was cooking.

I google'd a bunch of delishes recipes but there must be a secret to getting these things perfect. Anyone got any tips?

One thing I have read is that even though they are called pumpkin fritters, a lot of people use butternet because its a lot more dense and doesnt have all the water in it.
 
Here's a pumpkin pie recipe if you want to try this. Much less time consuming and utterly delicious. ...

1kg pumpkin, cooked and mashed
1 cup flour
4 tblsp marg, melted
1/4 cup sugar
2 tsp baking powder
3 eggs
1 tsp salt
250ml cream

Mix all together. Place in a baking dish and bake at 180 for one hour or until set.
 
Last edited:
mrs_ant_man said:
Here's a pumpkin pie recipe if you want to try this. Much less time consuming and utterly delicious. ...

1kg pumpkin, cooked and mashed
1 cup flour
4 tblsp marg, melted
1/4 cup sugar
2 tsp baking powder
3 eggs
1 tsp salt
250ml cream

Mix all together. Place in a baking dish and bake at 180 for one hour or until set.
Click to expand...

I need an extra veg for xmas day. Can this be made ahead?
 
Yes. Make it the day before, cool it completely and keep in fridge. Warm through before serving.
 
mrs_ant_man said:
Here's a pumpkin pie recipe if you want to try this. Much less time consuming and utterly delicious. ...

1kg pumpkin, cooked and mashed
1 cup flour
4 tblsp marg, melted
1/4 cup sugar
2 tsp baking powder
3 eggs
1 tsp salt
250ml cream

Mix all together. Place in a baking dish and bake at 180 for one hour or until set.
Click to expand...

thank you
 
Mine are:

500G pumpkin (or just upscale as you need to for size of group eating(
1/2 Cup flour (I usually do one cup as its too sloppy if I don't use more flour
2tsp baking powder
1 large egg (beaten)

Cook up pumpkin and drain.

Add flour, baking powder and eggs and mix into the mashed pumpkin after draining it.

Drop a blob of butter in a pan and fry them in there. I prefer using a stick of Lurpak butter (the long thin ones) as it makes a nice flavour on the fritter when it fries in there.

For extra oomf, I add cinnamon to the butternut after its been mashed, to infuse it inside

Then cinnamon sugar and lemon wedges for serving
 
mrs_ant_man said:
Here's a pumpkin pie recipe if you want to try this. Much less time consuming and utterly delicious. ...

1kg pumpkin, cooked and mashed
1 cup flour
4 tblsp marg, melted
1/4 cup sugar
2 tsp baking powder
3 eggs
1 tsp salt
250ml cream

Mix all together. Place in a baking dish and bake at 180 for one hour or until set.
Click to expand...

Thank you, this shall be tested shortly
 
Awesome! I'm anticipating a couple of monster pumpkins from my garden in a couple of months and I don't know what I will do with all those things once the fun of growing them is over.

The earlier poster is right about the flavour and moisture profile of pumpkins vs butternut. Most recipes and experienced cooks will suggest using the butternuts and Hubbard squash type things instead of normal pumpkins. I'm growing Atlantic Giant pumpkins that will be 90kg if they are on the small side, but they don't taste all that great according to the giant veg forum people. My other giant pumpkins are the Big Max variety (also a giant type, but they top out at 45kg). They are actually a pumpkin / squash hybrid and are said to have a much better flavour and thicker flesh.
 
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