PUMPKIN FRITTERS

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INGREDIENTS
PUMPKIN FRITTERS

Pumpkin, cooked 260 g
Cake flour 150 g
Eggs 2 units
Baking powder 13 g
Salt 7 g
Oil, for deep frying 500 ml

METHOD

  1. Combine all the ingredients and mix until the batter is smooth and thick.
  2. Heat the oil in a medium saucepan and fry spoonfuls of batter until golden brown and crisp (2 to 3 minutes).
  3. Remove all the fritters from the oil and allow to drain on kitchen paper to remove excess oil.
  4. Place fritters in an ovenproof dish

INGREDIENTS
CARAMEL SAUCE

Milk 250 ml
Water 250 ml
Sugar 200 g
Ground cinnamon 2 g
Cornflour 3–6 g

METHOD

  1. Combine all the ingredients in a medium saucepan and cook for 10 minutes on medium heat.
  2. Add the cornflour and cook for another 5 minutes to thicken.
  3. Pour the sauce over the fritters in the ovenproof dish. If I am still busy preparing other dishes, I keep the pumpkin fritters covered with the sauce in a warm oven—it drenches the fritters with the lovely sauce.

NOTE

These pumpkin fritters freeze very easily but do so without the sauce. So, when frozen, take out of the freezer to thaw for a couple of hours, prepare the caramel sauce and pour the warm sauce over the fritters. Warm them slowly in the oven, and enjoy! We always have some in the freezer, and it is a delicious side dish that goes well with chicken or any meat dish.

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