Recipe - Pumpkin Fritters

4 cup Cooked mashed pumpkin
2 Eggs
1 cup Flour
1 pn Salt
1 teaspoon Baking powder
30 ml (2 tablespoons) heaped of
sugar

CARAMEL SAUCE
250 ml Sugar
500 ml Water
500 ml Milk
30 ml Margarine
20 ml Cornstarched mixed to a
paste with water

Combine all ingredients, making a soft batter and fry spoonfulls in shallow
oil till both sides are lightly browned. Drain on paper and serve warm with
cinnamon sugar or caramelsauce.

CINNAMON SUGAR

Take one ounce of ground cinnamon and mix with 6 ounces of sugar. Sprinkle
over pancakes as much as desires and keep rest in bottle for later use.
(Tastes fine over sweet potatoe too)

CARAMEL SAUCE: Cook together and add one teaspoon karamelessence before
serving over pumpkin fritters.

Posted to rec.food.recipes by japlady@nwu.edu (Rebecca Radnor) on 1995, .