Ro’s pumpkin and avacado fritters

An original from the legendary mistress of pie and cakes, and good friend of mine, Rowena. When she slipped me the recipe she mentioned that you could chnage the amount of milk/four to either thicken or thin the batter, depending on what sort of consistency you want. Thick: substantial and filling, thin: just that – more crispy in the end, but the cakes will be thinner as a result.

Because I trust Ro, I’m posting this even though I haven’t tried it yet (she has though, hence the memo). Let me know if you try this out and how it goes – send me a picture as well if you like!

Pumpkin and avacado fritters

2c grated pumpkin
1 mashed avacado
1 small onion, diced finely
1 egg
1 tsp baking powder
1 1/2c flours
1/2c milk
pinch salt and pepper (plus whatever herbs you fancy)

Beat egg until frothy. Add baking powder, and beat in the flour and milk alternately, until you get a thick smooth batter. Mix in pumpkin, avacado, onion, salt and pepper.

Oil a large frying pan and warm to a low heat. Put spoonfuls of batter pan and spread a little to flatten. When brown on underside (the key is to look at the edges…you want them to be brown before you decide to flip), flip and cook until the other side is equally browned. Serve with salad and sour cream on the side. Nom.