Pumpkin Fritters

I use beautiful organic pumpkins for this — they are small with reddish-orange skin outside and very bright autumny orange inside. This dish is best warm but also quite nice and stodgy when at room temperature (because we don’t always get round to frying things and serving them immediately). If you have clarified butter, use that for frying because it doesn’t burn so quickly. Otherwise, just use ordinary butter and throw in a few extra blobs from time to time to cool it down.