Time: 30 min.
Complexity: easily
Servings: 4

These bright yellow pumpkin fritters cook quickly, so you can fry them while you're braising meat or simmering soup for a warming autumn meal. The fritters are made with a mixture of wheat and corn flour. This combination gives them a deliciously crispy crust. And the combination of sweet pumpkin and Indian spices creates an incredibly rich and vibrant flavor.

Ingredients:

• 0.5 cups pumpkin puree
• 0.5 cup corn flour
• 0.5 cups wheat flour
• 0.5 cups cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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pumpkin puree, corn flour, cilantro

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Preparation:

Step 1
• In a large bowl, combine 1/2 cup each pumpkin puree and sour milk, 1 egg, 1 tbsp curry powder, 2 tsp sugar, and 1.5 tsp coarse salt. Stir in 1/2 cup each all-purpose flour, fine corn flour, and 1.5 tsp baking powder. Stir in 1/2 cup chopped cilantro and 2 finely chopped shallots.
Step 2
• Heat vegetable oil to 170°C (350°F). Drop 1 tablespoon of batter into the oil and fry the fritters, turning once, until crisp, 4-5 minutes. Drain on paper towels to remove excess oil and sprinkle with salt.

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