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Ingredients
Fritters:
500 g pumpkin, diced
2 extra large eggs
250 ml flour
5 ml baking powder
2 ml salt
Oil for frying
Cinnamon sugar mascarpone:
75 ml brown sugar
3 ml cinnamon
1 x 250 g LANCEWOOD® Mascarpone
Extra cinnamon sugar for sprinkling
Method
Fritters:
Cook the pumpkin in salted water until soft. Drain well and mash to a puree. Beat the eggs and add to the pumpkin. Mix well. Sift the flour, baking powder and salt together and add to the pumpkin mixture. Mix well. Heat a little oil in a pan and fry tablespoons of the mixture until golden on the one side. Flip over and fry until golden on the other side. Drain on absorbent paper. Serve with cinnamon sugar mascarpone.
Cinnamon sugar mascarpone:
Mix sugar and cinnamon together. Add to the mascarpone. Mix to combine. Serve and enjoy!