Whip up these heavenly Masala and Butternut Fritters for dinner
2 cups (500 ml) cooked and mashed butternut
1/2 cup (125 ml) flour
1 t (5 ml) Ina Paarman’s Masala Spice
1 t (5 ml) baking powder
1 extra large egg or 2 smaller ones
canola oil for frying
1/4 cup (60 ml) white sugar
1 t (5 ml) cinnamon
Mix the butternut, flour, Masala Spice and baking powder. Stir in the egg to form a thick batter.
Pan fry spoonfuls in moderately hot oil (about 1/2 cm deep) until golden-brown. Drain on kitchen or brown paper.
Mix the sugar and cinnamon and sprinkle over the fritters. Serve hot with lemon slices.
By: Ina Paarman