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Peel the pumpkin, remove the seeds, cut into cubes and steam fully cooked (about 20 minutes).
Allow to evaporate so that as little moisture as possible remains and mix the butternut very finely.
Weigh 275g of this and mix in the sifted spelt flour, egg and baking powder, and leave cold for 2 hours.
Form with 2 spoons balls of the batter and fry in hot coconut fat.
You can serve these fritters as a starter with a salad with a nice dressing.