Pumpkin Fritters

Pumpkin Fritters

First published in the 'Queensland Times', 26 February 1921.


  • one breakfast-cupful cold pumpkin mashed
  • one thick slice of bread soaked in milk and water, squeezed dry
  • one dessertspoonful sugar
  • one egg well-beaten
  • about one tablespoonful flour
  • 1/4 teaspoon baking powder


    1. Mix all very smoothly.

    2. Just before frying add about a quarter-teaspoonful of baking powder.

    3. The batter should be considerably thicker than pancake batter. If not thick enough add more flour.

    4. Drop-in tablespoonfuls into a frying-pan, and fry in the usual way.

Source: Kitchen and Pantry (1921, February 26). Queensland Times (Ipswich) (Qld. : 1909 – 1954), p. 5 (DAILY.).