A PLATEFUL OF SUNSHINE | Sharon Henry
(this article has been taken from Breeze 4 e-magazine)
We love our comfort food here on St Helena, there’s plo, fishcakes, cabbage do-down, bread ‘n’ dance… and pumpkin fritters. A deliciously scrummy snack or dessert which also teams up perfectly with tea.
On St Helena we say ‘fratters’ not ‘fritters,’ it’s a Saint speak thing. Like elsewhere some say ‘to-may-toe,’ others say ‘to-mar-toe’!
This pumpkin fritters recipe is ideal when pumpkins are in season. It also comes in handy for discarded innards of carved Halloween heads, and for those simply wanting a sweet taste of St Helena.
There are many versions of pumpkin fritter recipes which are especially popular in South Africa and the Caribbean. What sets St Helena’s apart is a slight difference in method and the addition of dried fruit.
These fritters (fratters) are quick and easy to make and if the batter has a good ‘dropping’ consistency you can’t go wrong. They are not super healthy but surely the high pumpkin content can be added toward our five-a-day quota?
St Helena Pumpkin Fritters Recipe (yields 18)
900 g (2 lb) pumpkin
170g (6oz) sugar
225g (8oz) plain flour
2 tsp baking powder
1 level tsp nutmeg
1 level tsp mixed spice
57g (2 oz) dried fruit
St Helena Pumpkin Fritters – Method:
Boil, drain and mash pumpkin.
Stir in the sugar whilst pumpkin is still hot.
Let cool then sieve in flour, baking powder and spices and add fruit and egg to the mixture.
Combine all the ingredients until you have a smooth batter.
The consistency should be firm, not runny.
If the pumpkin mixture is too watery, add a little extra flour.
Heat oil in a medium sized pan and shallow fry spoonfuls of batter until both sides are golden brown and crispy on the outside.
Approximately 2 minutes each side.
Drain on kitchen paper and serve hot, these are particularly moreish straight from the pan!