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PUMPKIN FRITTERS (South Africa)

4 c cooked mashed pumpkin
2 eggs
1 c flour
pinch of salt
1 teaspoon baking powder
30 ml (2 tablespoons) heaped of sugar

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 caramel sauce.


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 potato too.)


CARAMEL SAUCE

250 ml sugar
500 ml water
500 ml milk
30 ml margarine
20 ml cornstarched mixed to a paste with water

Cook together and add one teaspoon karamel essence before serving
over pumpkin fritters.

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