I made these one morning when I had some extra time before work:
Obviously, these are much better fresh. They are very slightly curry flavoured, but I bet they’d be good if you did sweet seasonings (a little sugar, cinnamon, etc.) as a dessert fritter with some ice cream or something.
Sometimes though, the sweet pumpkin stuff can be a little overwhelming, which is why I always make a curry soup with my pumpkin.
I follow this recipe exactly, and every time it’s delicious. DOUBLE PUMPKIN CURRY POWER in this meal right here.