Pumkin Friters

Pumpkin Fritters

Chani and I made these delicious fritters for a Purim party and were amazed at how quickly the kids “wolfed them down”. Served with lashings of cinnamon sugar it was easy to provide the children with a beneficial quota of beta carotene and vitamin E. These nutrients boost immunity. They provide protection against free radicals. They also benefit the skin and skin related problems
1 kilo pumpkin or butter nut squash – yields 2 cups cooked
½ cup flour
2 teaspoons baking powder
½ cup sugar
½ teaspoon salt
2 eggs
Cinnamon
Brown sugar
Oil for frying

1)    Cut the pumpkin into large chunks and steam with skin on until soft enough to mash (20 – 30 minutes); mash the pumpkin using the back of a fork (don’t worry if some of the skin gets mashed in, it’s edible!); mix in with the flour, baking powder, sugar, salt and lightly beaten eggs (the mixture is fairly runny, similar to a soufflé consistency).
2)    Heat the oil in a large frying pan over high heat and drop large spoonfuls
of the pumpkin mix into the hot oil; fry in batches until crisp and golden,
turning over once; drain on absorbent paper, where the fritters will also firm up.
3)   Mix the cinnamon and sugar and sprinkle generously over the pumpkin fritters;
transfer fritters to a large serving platter.

Pumpkin Health Benefits

Pumpkins are a good source of beta carotene (only carrots and sweet potatoes have more). Pumpkins are also the most important source of alpha carotene. This inhibits cancer and is potentially more powerful even than beta carotene. Pumpkins are rich in potassium, protein, and iron.  Pumpkins are wonderfully low in fat, low in calories but high in fibre!
Tip: Save the seeds from the pumpkin; place the seeds together with a tablespoon of olive oil in a small dish; microwave for 2 – 2½  minutes (until they are crisp and browned); your kids will enjoy a crunchy and nutritious snack rich in potassium, iron, zinc and magnesium. Pumpkin seeds are also a great source of essential fatty acids and plant protein! Or alternatively roast the pumpkin seeds in the oven for 15 – 20 minutes.