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I made these last night to use up some pumpkin and they were really good. 
I used a large pumpkin from the farmer's market (not sure what type) but these will work with butternut or sweet potato or any other squash or pumpkin.
About 250g Pumpkin (peeld and seeded weight) cut into large chunks
1 Chilli (more if you want it hotter)
1 Egg
3 Tablespoons self raising flour
1 Tablespoon sugar
Pinch of salt
Milk
Oil for frying
Roast the pumpkin chunks with the cut up chilli at 200C/gas 7 till soft and slightly caramelised on the edges.
Allow to cool slightly and then place with all the other ingredients in a food processor. (or you could mash and mix by hand). Add enough milk to make a soft batter.
Heat a tiny bit of oil in a frying pan and fry spoonfuls of the batter till golden brown and slightly risen. Turn over once.
This made 10 fritters which was enough for two as a vegetable.
Of course you could make double the quantity of roasted pumpkin and eat some hot and then make the fritters the next day...
I used a large pumpkin from the farmer's market (not sure what type) but these will work with butternut or sweet potato or any other squash or pumpkin.About 250g Pumpkin (peeld and seeded weight) cut into large chunks
1 Chilli (more if you want it hotter)
1 Egg
3 Tablespoons self raising flour
1 Tablespoon sugar
Pinch of salt
Milk
Oil for frying
Roast the pumpkin chunks with the cut up chilli at 200C/gas 7 till soft and slightly caramelised on the edges.
Allow to cool slightly and then place with all the other ingredients in a food processor. (or you could mash and mix by hand). Add enough milk to make a soft batter.
Heat a tiny bit of oil in a frying pan and fry spoonfuls of the batter till golden brown and slightly risen. Turn over once.
This made 10 fritters which was enough for two as a vegetable.
Of course you could make double the quantity of roasted pumpkin and eat some hot and then make the fritters the next day...
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