Moving away from the traditional potato fritters, here is a lower-GI version using pumpkin. These are so light and fluffy that you'll almost mistake them for your breakfast pancakes!
500g pumpkin, steamed
1 teaspoon baking powder
4 tablespoons spelt flour
¼ teaspoon sea salt
cracked pepper to taste.
2 tablespoons coconut oil
Steam your pumpkin until it is soft enough to mash. Pat the pumpkin dry once it is finished steaming and then transfer into a bowl to mash.
Add your eggs, baking powder, flour, salt and pepper and mix so that it is well combined.
Allow the mixture to sit for 10 minutes.
Heat 1 tablespoon of the oil in a pan on medium heat and then add 1.5-2 tablespoons of the mixture for each fritter. Allow it to cook for 3-4 minutes until golden brown and then carefully turn them over and cook for a further 3 minutes.
Once cooked, remove the fritters onto a plate with paper towel to allow some of the oil to be soaked and then serve.
Makes 10 fritters