Serves 4-6
Preparation Time 10 minutes, plus standing time
Cooking Time 20 minutes

• 300g cooked pumpkin, well drained
• 120g (220ml) cake flour
• 5ml baking powder
• 1ml salt
• 1 large egg, beaten
• sunflower oil, for shallow frying
• blue cheese, to serve (optional)

 

Rosemary And Thyme Syrup

• 105g (125ml) sugar
• 2 fresh rosemary sprigs
• 2 fresh thyme sprigs

1 Syrup Heat 140ml water with the sugar and bring to the boil. Reduce heat to a simmer and add the herbs. Simmer for five minutes, then remove from the heat and set aside for an hour to infuse then strain and discard the herbs.

2 Fritters Mix the ingredients for the fritters together. Heat some oil in a non-stick pan and fry the fritters until browned on both sides and cooked through. Drain on absorbent paper.

3 Serve hot, drizzled with the syrup, and with a slice of blue cheese, if you prefer.

Text and image: Ideas magazine