2 cups cooked pumpkin 4 cups cake flour 1 cup caster sugar 2 tsp baking powder 2 large free range eggs ½ tsp cinnamon ½ tsp dried ground ginger 1 tsp salt ½ tsp powdered turmeric 3 peelings of orange zest
Method:
Boil the 5 cups of cubed pumpkin with the orange zest and a teaspoon of salt in a pot. When cooked allow to cool draining inside a sieve to remove excess liquid. Sieve the dry ingredients into a large mixing bowl. Beat the eggs and stir them into the mixture. Add the pumpkin and blend until you have a thick sticky batter. Lastly add the orange peel which has been very finely chopped. Drop teaspoons of batter into a deep pot of heated canola oil and deep fry them until golden brown. Remove from the oil and drain on brown paper or kitchen towel. Immediately roll them in a bowl of caster sugar and powdered cinnamon. Serve in a bowl lined with a paper napkin. Makes 80 golf ball size doughnuts.