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
Lemon slices

How to
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

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9 votes, average: 4.56 out of 5)