The pecan nuts and feta cheese make these pumpkin fritters really special. The dish is even better when it’s been sitting for a while and the sauce has become a bit sticky.

You need: (for 6-8 portions)

• 2 cups cooked pumpkin or butternut, mashed
• 1 cup cake flour
• 1 teaspoon baking powder
• 2 eggs, beaten
• ½ cup pecan nuts, chopped
• olive oil
• 1 round of feta cheese, crumbled
• 2 teaspoons powdered cinnamon
• ½ cup honey  

Get cracking:

• Mix the pumpkin, flour, baking powder, eggs and pecan nuts. 
• Spoonfeeding. Heat a little olive oil in a pan and dollop spoonfuls of batter in it. 
• Fry on both sides until golden brown and cooked. 
• Drain the fritters on kitchen towel and keep warm.
• Layer the pumpkin fritters in a bowl while sprinkling each layer with feta cheese and cinnamon. 
• Drizzle with honey and serve warm.
   
  

Related recipes: Mielie Fritters; Vetkoek