Pumpkin fritters

Serves 4-6

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These are a great way to use an excess of pumpkin as a dessert with ice-cream.

500g peeled weight of sweet orange-fleshed pumpkin or butternut squash, cut into even-sized chunks
40g butter, softened
30g caster sugar
A good pinch of salt
¼tsp vanilla essence
¼tsp powdered cinnamon
1 large egg, beaten
70g self-raising flour, sifted
Vegetable or corn oil for deep frying

To coat

50g caster sugar
2tsp ground cinnamon

Cook the pumpkin in lightly salted water for about 15-20 minutes until tender, then drain and blend in a food processor, leaving to cool.

Put all of the ingredients except the flour and oil in a food processor and blend briefly until smooth. Add the flour and blend again briefly, then transfer to a bowl.

Preheat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric deep-fat fryer. Drop teaspoons and tablespoons of the mixture into the oil, a few pieces at a time, turning them as they cook with a slotted spoon and fry until crisp and golden brown.

Next, remove the fritters from the oil, drain on some kitchen paper briefly and transfer to a dish with the cinnamon-sugar mixture. Toss them around for a few moments until lightly coated. Serve hot.