Pumpkin Fritters with Sweet Ginger Yoghurt - Sarah Graham Food
Pumpkin fritters dusted with orange zest and cinnamon sugar, served with sweet ginger yoghurt. Quick and tasty recipe for 4-6 servings.
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Cooking tools:
- Food processor
- Deep-fry thermometer
- Microplane
- Kitchen scale
- Saucepan
- Stove
- Colander
- Mixing bowl
- Slotted spoon
- Paper towel
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Whisk
- Serving bowl
- Plate
Ingredients
- 500g pumpkin or butternut, peeled and cut into cubes
- 1 cup (125g) self-raising flour
- pinch of salt
- 2 Tbsp sugar
- 1 egg
- ¼ cup milk
- vegetable oil, for shallow frying
- zest of 1 orange, for dusting
- 4-6 Tbsp cinnamon sugar mixed with 1 level tsp cinnamon, for dusting
- 1 Tbsp stem-ginger syrup (or use honey)
- 1 cup double thick Greek yoghurt
- Mix together until smooth
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