Wednesday, April 6, 2011

South African Pumpkin Fritters

Are they very pretty? Maybe not. Are they incredibly delicious? Yes. 

Really, what other criteria matters? Beauty has diminishing returns, anyway. I measured out the ingredients the night before so all I had to do was mix them together and cook in the morning - very fast and convenient, but more home-y than a pancake mix.

South African Pumpkin Fritters
modified from a Weight Watchers recipe
serves 3, two fritters per serving

1/4 cup all-purpose flour  
1 tsp baking powder  
1/4 tsp table salt, or to taste  
1/2 tsp ground cinnamon  
7.5 oz canned pumpkin  
1 large egg    
1 tsp olive oil, divided
2 tsp unpacked brown sugar  

In a small bowl, sift together flour, baking powder, salt and cinnamon.

In a larger mixing bowl, combine pumpkin with egg and sugar; mix until well-combined.

In batches, add flour mixture to pumpkin mixture, stirring after each addition.

Coat a large skillet with cooking spray; set over medium-low heat. Add half teaspoon oil; heat until oil shimmers and swirl around pan to coat. Drop large spoonfuls of batter (it's very thick) onto skillet to form three 3-inch fritters; cook until bubbles start to form along sides, about 2-3 minutes – it will take longer to cook through than you might think. Flip fritters and cook until lightly browned, about 1 1/2 to 2 minutes more; remove fritters to a serving plate and cover to keep warm. Repeat with remaining half teaspoon oil and batter. Top with a sprinkling of powdered sugar and/or maple syrup and enjoy!

This was one of the best breakfasts I've had in a long time - usually I require at least one warm item to really make it seem like a filling meal, and a plate full of steaming pumpkin fritters certainly did the trick for me!

And used up some of that huge tupperware of canned pumpkin waiting for me in the fridge.

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