This is a really tasty recipe using young pumpkins from the farm.

Take:

2 cups of pumpkin, cut into 1/2 inch (1cm) cubes

1 cup of onion, cut into 1/2 inch (1cm) pieces

2 jalapeno peppers, finely sliced

and add:

2 cups of rice flour

1 1/2 cups – 2 cups of water

1 tsp ground turmeric (yellow ginger)

1/4 tsp salt

add enough water to the fritter mixture to obtain the consistency of sour cream.

Heat up a wok with:

vegetable oil, 5cm in depth to 200c (400F)

and use a tablespoon to drop batter into the hot oil.  Fry about 5 to 6 fritters at a time for about 3 to 5 minutes each time until golden and crispy.  Drain on paper towels.

Serve with tomato sauce or chutney.

Serves 2.