Pumpkin Fritters - Jackie Brathwaite-Mureza

Small pumpkin – peeled, washed, and processed or blended

4 cups of flour (you can adjust or modify to suit)
2 tablespoons baking powder
2 cups sugar
A pinch of salt
Mixed essence (vanilla or almond type extract if unfamiliar with “essence”)
Cinnamon
Nutmeg
1 & 3/4 cups of water (but milk of any type can be used).

Method

Mix dry ingredients and add water and essence to desired consistency. The consistency should
be slightly thicker than cake batter. I usually add spices so I can smell them!

Mix well and let sit for 15 to 20 min or until you see bubbles or air pockets forming. This allows
the baking powder and ingredients to marry. (Makes for a lighter, crunchier fritter).

Now you can fry them, a few minutes each side until golden.

Hope this helps. I'm not a pro. I just love to

cook!