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Lancewood Pumpkin Fritters With Cinnamon Sugar Mascarpone
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Lancewood Pumpkin Fritters With Cinnamon Sugar Mascarpone

Ingredients

Fritters:

500 g pumpkin , diced
2 extra large egg(s)
250 ml flour
5 ml baking powder
2 ml salt
oil  for frying

Cinnamon sugar mascarpone:

75 ml brown sugar
3 ml cinnamon
250 g LANCEWOOD® Mascarpone
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 and mix through.

Serve and enjoy!

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