Dough for about 20 fritters
300 g pumpkin
1⁄2 l milk
1 vanilla pod
1 pinch of cinnamon powder
150 g butter at room temperature
1 tbsp sugar
Pepper and salt
120 g flour
5 whole eggs
Divide the pumpkin into pieces. Place the milk with the vanilla pod cut lengthwise in a cooking pot. Add the pumpkin and a pinch of cinnamon powder to this. Place the lid on the pan and simmer for 15 minutes.
Drain, remove the vanilla pod and mix until smooth. Now add the softened butter together with the sugar and season with salt and pepper.
Sieve the flour and add while stirring very well. Transfer the dough to a saucepan and place it on a low heat. Stir the dough “dry” for about 5 minutes.
Now put the pumpkin mass in a food processor with dough hook and let it turn at full speed. Add the eggs one by one.
Heat the peanut oil to 180 C, make quenelles with 2 spoons and fry the fritters until golden brown. 2 minutes on each side.
Serve with some coarse sea salt.