Lunch box snack of the week:pumpkin fritters

Lunch Box Snack of the Week: Pumpkin Fritters

Lunch box snack of the week:pumpkin fritters

  • Prep/Cooking Time:  30 minutes
  • Servings: makes 12
  • Storage: Keep up to 3 days in an airtight container in the fridge.
  • Equipment: Mixing bowl, food processor (if you have one, otherwise a mixing bowl and whisk or electric beater will suffice), foil, pan, spatula


  • 2 large eggs
  • 2 cups pumpkin
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • oil

  • Cinnamon sugar mix


  1. Cook the pumpkin and drain well or simply cook until the water has evaporated.
  2. Mash well.
  3. Place all the dry ingredients put in a mixing bowl or use a food processor to mix well
  4. Add the eggs, and blend well until a thick batter forms. The batter should almost hold its shape.
  5. If the batter is too stiff, add a tiny amount of milk. If it is runny, add more flour
  6. Heat oil in a pan, using medium to high heat to start with.
  7. Drop tablespoon sized scoops of the batter into pan, but not too close together.
  8. Fry until they golden and firm on the underside. Flip the fritters over and fry on other side
  9. You can also use a non-stick pan and use spray and cook, but a little oil is preferable
  10. To test that press very lightly on the fritters.When done, they will tend to spring back if pressed lightly with a wooden spoon. The batter should be firm and not run. Remove and place on kitchen towel.
  11. Mix brown sugar and cinnamon to make cinnamon sugar.
  12. While the fritters are warm sprinkle the sugar on them.
  13. Wrap in tinfoil.

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