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150g (5oz) |
Plain flour |
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1 |
Medium size egg, lightly beaten |
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225g (8 fl oz) |
Water |
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225g (8 oz) |
Pumpkin, grated |
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2 teaspoons |
Baking powder |
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1½ teaspoon |
Salt |
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1 |
Pinch of ground mace |
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Vegetable oil for frying |
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Honey mustard
dip
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2 tablespoons |
White wine vinegar |
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2 tablespoons |
Whole-grain mustard |
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2 tablespoons |
Runny honey or maple syrup |
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8 tablespoons |
Olive oil |
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Tangy tomato dip
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225g (8oz) |
Ripe tomatoes, skinned, deseeded and finely chopped |
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2 |
Spring onions, finely chopped |
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½ |
Bunch fresh coriander, chopped |
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1 teaspoon |
Tabasco sauce |
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1 teaspoon |
Balsamic vinegar |
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Salt and freshly ground black pepper |
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1 |
Sift eh flour
into a medium sized bowl, add the beaten egg, water, salt and ground mace and
blend together until the batter is smooth. |
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2 |
Peel, wash and
grate the pumpkin, then fold the grated pumpkin into the batter. Chill the pumpkin batter in the fridge for
at least 10 minutes |
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3 |
Heat the oil in
a frying pan and drop in a dessertspoonful of the batter one at a time. Fry the fritters until they are cooked
through and golden brown. Drain on
kitchen paper |
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4 |
Serve with a
mustard, sweet pepper or tangy tomato dip |
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5 |
For the honey
mustard dip, mix together the vinegar, mustard and honey or maple syrup, then
whisk in the olive oil, a tablespoon at a time, until thick and creamy. Season to taste |
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6 |
For the tangy
tomato dip, mix all the ingredients together and season to taste with salt
and pepper |