SWEET ENDINGS: D6 pumpkin fritters
Clarence Swartland Gorlei (our cover model) shares his grandmother's recipe for the fritters served at his Jo'burg restaurant, D6 Eatery
INGREDIENTS:
- 500g (2 cups) pumpkin, cooked and well mashed
- 120g (1 cup) cake flour
- 10ml (2 tsp) baking powder
- 30ml (2 tbsp) sugar
- 2.5ml ( tsp) ground cinnamon
- 2.5ml ( tsp) salt
- 1 extra-large egg, beaten
- Oil, for frying
- Equal parts sugar and ground cinnamon, for dusting
METHOD:
Combine the pumpkin, flour, baking powder, sugar, cinnamon and salt and mix to form a soft batter. Add the egg and beat well. Heat the oil in a frying pan and drop tablespoons of batter into the hot oil. Fry the fritters in batches until golden brown on both sides. Dip cooked fritters into the cinnamon/sugar mixture and serve warm. Fritters prepared by Louisa Gumani.
D6 (District Six) Eatery, 42B Greenhill Road, Emmarentia, Johannesburg, 0114867226
Makes about 12
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