From the book: How to Get Kids to Eat Fruits and Vegetables by Natasha Subbiah
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.
Free from: Nuts, Sugar, Wheat, Gluten (choose gluten-free flour) and Dairy (choose oil or butter). Vegan or Vegetarian. Makes about 12 fritters.
1 medium-sized butternut (500g – 1½ cups mashed), 3 tablespoons butter (or ghee or oil), 2 bananas, cup raisins, 4 tablespoons desiccated coconut (optional), 2 tsp baking powder, tsp bicarbonate of soda, tsp salt, 7 to 12 tablespoons flour.
- Peel and chop a medium-sized butternut. Place in a microwavable dish with lid on and microwave till soft. For a speedier alternative – buy a 500g pre-chopped butternut (even easier if it comes in a microwavable bag).
- Preheat the oven to 180ºC. Drain out any excess water from the butternut. Portion out 1½ cups mashed butternut. Add 3 tablespoons of butter (or ghee or oil). Melt the butter first if the butternut has already cooled.
- Add 2 mashed bananas, cup raisins (chop the raisins if they are large), 4 tablespoons desiccated coconut, 2 tsp baking powder, tsp bicarbonate of soda and tsp salt.
- Add 7 to 12 tablespoons flour (gluten-free flour mix or wheat flour) – the number of tablespoons of flour you will need to add will depend on how moist the butternut is. The batter should still be quite fluid, somewhere between a pancake and cake batter consistency. Adding too much flour will dilute the sweetness.
- Grease a baking sheet or line with parchment paper. Spoon 1 heaped tablespoon per fritter onto the baking sheet. Bake at 180ºC till golden. Then flip the fritters and bake for another 5 minutes.
From “How to Get Kids to Eat Fruits and Vegetables” by Natasha Subbiah
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