Candied Pumpkin Pancake Recipe

Deep-fried pumpkin pancakes are crispy and sweet, you only need a couple of ingredients, and it works every time.

Pot, wok, plate.

14 oz./400g pumpkin, peeled

5 tbsps.icing sugar

5 tbsps.vegetable oil for deep-frying

1/4 cup shredded coconut

1. Scoop out the seeds of the pumpkin with a spoon, then cut into 1-inch cubes.

2. Bring a large pot of water to a boil, put on the basket, then steam the pumpkin until cooked, about 15-25 minutes.

3. Remove the cooked pumpkin to a cutting board, mash with the back of a spoon. Stir into 5 tbsps.icing sugar and mix well.

4. Form the paste into small pancakes.

5. Preaheat a wok over high heat for 30 seconds, add 5 tbsps.vegetable oil, when it is shimmering on the bottom but not yet smoking, add the pancakes and deep fry over medium heat until golden and heated through.

6. Drain well and serve on a plate, for an added touch, top with a sprinkling of shredded coconut before serving.