Vegan Pumpkin Fritters

4 standard portions

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Ingredients

• 2 cups pumpkin ((232g) cut into small pieces)
• 1 ½ cups gluten free flour ((204g) I used Bob Red Mills 1 to 1 baking flour)
• ½ tsp cinnamon ((1g))
• ½ tsp nutmeg ((1g))
• ½ tsp ginger ((1g))
• ⅛ tsp cloves ((0.62g) optional)
• 1 tsp vanilla ((4g))
• ¼ pink salt ((0.04g))
• ¼ cup coconut sugar ((40g))
• ⅓ cup almond milk or water ((80ml))

Method

1. Fill a medium sized saucepan by 1/3 with water and bring to the boil.
2. Rest the mesh strainer over the water (the strainer needs to fit the size of the saucepan to work).
3. Add the pumpkin and cover the saucepan with a lid, reduce the flame to medium and cook until the pumpkin is soft and tender (this will take several minutes).
4. Allow the pumpkin to cool completely before transferring it to a medium bowl.
5. Use an immersion stick blender or potato masher to mash/puree the pumpkin.
6. Add the spices - nutmeg, cinnamon, cloves, ginger, along with the coconut sugar, vanilla and pink salt.
7. Gradually add the flour, stir then add the milk/water until the batter is formed (it shouldn't be too thick nor too thin)**make sure to do this by hand with a spoon/whisk.. and add more liquid if you need to (a tablespoon at a time).
8. Add enough oil just enough to cover the bottom of a skillet and allow it to heat through.
9. Add the desired amount of batter you need in portions to the skillet.
10. Cook until both sides are brown.
11. Place the fritters on a piece of kitchen towel on a cooling rack and repeat the same steps with the rest of the batter.