Pumpkin fritters are a very popular dish in South Africa and it’s not surprising why – they quick and simple to make and are very moreish! Here’s a vegan version of this much-loved dish…
400g oven-roasted pumpkin
¼ cup almond milk or soya milk
1 cup cornstarch (cornflour)
1 tablespoon cinnamon
1 teaspoon baking powder
- Put the cooked pumpkin into a bowl and mix with sifted cornflour, baking powder and cinnamon.
- Add almond/soya milk to form a thick, smooth paste.
- Spoon the mix into the pan and fry like a pancake; when bubbles form on top of the mix flip the fritter over and fry until golden.
- Drain and cool for 5 minutes, then eat!