Cook the pumpkin in a large saucepan of boiling, salted water until soft; usually 15-20 minutes.
Drain and allow to cool, then mash in a large mixing bowl together with the 2tbsp of cornflour, icing sugar and ground cinnamon, until smooth.
Heat the vegetable oil in a large, heavy-based saucepan to 180 degrees. Prepare the batter by sifting together the baking powder, 100g of plain flour and cornflour into a large mixing bowl. Add enough soda water to form a batter, whisking as you pour into the dry ingredients (don't worry too much about lumps in the batter, it should be just mixed).
Shape the pumpkin mixture into small patties and dust in the plain flour, shaking off any excess. Deep-fry in batches in the hot oil, flipping over from time to time.
Remove and drain on kitchen paper after 2-3 minutes. Arrange in serving bowls lined with napkins and garnish with the caster sugar mixed with pinches of ground nutmeg.
*These fritters taste great, but shouldn't be eaten too often. Perfect for those special halloween inspired occasions.
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