Butternut fritters

I couldn't believe how easy it was to make these! These delightful fritters are eaten with a sprinkling of cinnamon sugar that give it a whole new dimension.

They great with a bowl of soup, a light salad or with a hearty roast.

I took this recipe from this months TASTE magazine, and it originates as the speciality of a little restaurant in Cape Town called The Alma Road Cafe. 

Recipe:

1 medium butternut

pinch of salt

60g self-raising flour

2 large eggs, lightly beaten

30g caster sugar

1 tsp cinnamon

canola oil for frying

Method:

1. Slice butternut in half lengthways and scoop out pips. Place skin side down in a saucepan and add a little water. Steam until the butternut is soft.
2. Place butternut halves in a colander (skin side up) and leave to cool.
3. Scoop out the flesh and mash using a fork. Measure 2 cups of butternut and add to mixing bowl with salt, self-raising flour and stir in lightly beaten egg. Mixture should drop easily off a spoon.
4. Combine the caster sugar and cinnamon together in a small bowl or sugar shaker.
5. In a frying pan, lightly fry tablespoons of the batter in a little oil. Fry on both sides till golden brown.
6. Shake cinnamon sugar on top and eat! 

Happy food. Happy photos. Happy life.