CORNMEAL PUMPKIN FRITTERS
Eat Caribbean by Virginia Burke
Jamaican: Two very popular ingredients used in the Caribbean are combined here. The texture of these is not as chewy as the other fritters and they are more substantial, due to the use of cornmeal. Very easy to make, tasty and satisfying, they make a good snack anytime. They are even better when served with a fresh tomato sauce.
Preparation time: 15 minutes + 20 minutes cooking.
Makes about 16 fritters
Ingredients
• 3/4 cup fine yellow Cornmeal
• 1/2 cup plain flour
• 1 tsp baking powder
• 1/2 tsp ground cumin
• 1 cup coarsely grated pumpkin
• 1 spring onion, chopped finely
• 1/2 tsp finely chopped scotch bonnet pepper or chilli (optional)
• 1 egg, beaten
• 1/4 cup water
• salt and pepper
• oil, for shallow-frying
Directions
1. Mix the dry ingredients in a bowl.
2. Add the pumpkin, spring onion and pepper or chilli and then fold in the egg and add water until the consistency is smooth and thick. (You might need a little more or less water.)
3. Heat the oil for frying until very hot.
4. Drop spoonfuls of batter into the hot oil and fry until golden all over. Drain on kitchen paper to remove excess oil. Serve right away.
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