Making the fritter batter

1. Mix together the flour, salt, sugar, baking powder, cinnamon, egg yolks and the finely grated zests;
2. gradually add in the milk and then the Catalan olive oil. Let rest for one hour in a cool place.
3. Just before using, gently fold in the egg whites which have been beaten to stiff peaks.

Making and cooking the fritters

1. Heat the oil for frying (use a mixture of olive oil and peanut oil, or else "ordinary" light-flavoured olive oil).
2. Cut the pumpkin flesh into triangles 5 to 8 mm thick.
3. In a deep plate, mix two tablespoons of powdered sugar with the cinnamon and the finely grated zest of an orange and a lemon.
4. Roll the pieces of pumpkin in this flavoured sugar before dipping them one at a time into the batter and then into the hot oil. The oil should not be too hot so that the pumpkin has time to cook.
5. Brown on both sides, remove with a skimmer and place onto paper towels.
6. Serve the fritters hot and crispy, powdered with icing sugar.