Gluten Free Pumpkin Fritters

Ingredients

• 1.5 – 2 litres water
• 10 ml sea salt
• 1 kg pumpkin/butternut/a combination of these two (cut into chunks)
• 500 ml gluten free flour (see my Vegan Venus All Purpose Gluten Free Flour recipe)
• 250 ml sugar/xylitol
• 10 drops vanilla extract / 5 ml vanilla essence
• 2.5 – 5 ml ground cinnamon
• 250 ml vegetable oil for frying (I normally use non-gmo canola or sunflower oil)

Steps

1. Boil the pumpkin/butternut in the water and salt until soft.
2. Drain well, and mash.
3. Start heating the oil.
4. Mix the remaining ingredients (except the oil) together with the pumpkin/butternut until well combined.
5. Please be careful when cooking with hot oil. Drop a tiny bit of the pumpkin mixture into the oil to check if it is ready. Once ready, continue with the next step.
6. Drop a spoonful (tablespoon) of pumpkin mixture at a time into the hot oil and fry until brown edges can be seen, flip the fritter over to fry on the other side. Smaller fritters will cook faster.
7. Lift the fritters out of the oil and let them drain in a bowl lined with paper kitchen towel to absorb some of the oil.

Add some Vegan Venus Flair

Serve hot or at room temperature with sweet chilli sauce.