About the Recipe
This is a healthier (and I dare say - tastier) version of a time-honoured South African treat - pumpkin fritters. The recipe is sugar-free, but with the combination of butternut, banana and, raisins, it is so sweet, you wouldn't miss sugar. The amount of flour you use can vary based on how moist your butternut is. This recipe works well with gluten-free flour as well as regular flour. It requires minimal effort, a short baking time, a good burst of Vitamin A from the butternut, and loads of comforting flavour with a soft texture, making it suitable for tots.
Specs: Free from Nuts, Sugar, Wheat, Gluten (choose gluten-free flour) and Dairy (choose oil or butter). Vegan or Vegetarian. Suitable for children
500 g peeled and chopped butternut (1 medium butternut)
3 Tablespoons butter (or sunflower oil)
2 tsp Baking Powder
1/4 tsp bicarbonate of soda
1/2 tsp salt
7 to 12 Tablespoons of White flour (wheat flour or gluten free mix)
Optional: Raisins, 4 Tablespoons dessicated coconut
Preheat the oven to 180ºC. Rinse peeled and chopped butternut with water and place into a microwavable dish with lid on and microwave till soft.
Drain out any excess water from the butternut. Portion out 1½ cups mashed butternut. Add 3 tablespoons of butter (or ghee or oil) to the hot butternut. If the butternut has cooled, melt the butter first.
Add 2 mashed bananas, 2 tsp baking powder, 1/4 tsp bicarbonate of soda and 1/2 tsp salt. Add raisins and dessicated coconut if desired.
Add 7 to 12 tablespoons flour - the number of tablespoons of flour you will need to add will depend on how moist the butternut is. The batter should be around a cake batter consistency.
Grease a baking sheet or line with parchment paper. Spoon 1 heaped tablespoon per fritter onto the baking sheet. Bake till golden (5 to 10 minutes). Then flip the fritters and bake for another 5 minutes.