Description
True South African pumpkin fritters, golden on the outside, soft in the middle, and finished with a warm caramel sauce. Comfort food at its best.
Ingredients
Scale
For the Fritters
2 large eggs
500 ml self-rising flour
15 ml baking powder
5 ml salt
750 ml cooked and mashed pumpkin
Neutral oil for shallow frying
For the Caramel Sauce
500 ml sugar
250 ml water
125 ml milk
30 ml butter
10 ml cornflour
5 ml caramel flavouring
3 ml cinnamon
Instructions
- Roast the pumpkin: Preheat the oven to 200°C (400°F). Cut the butternut pumpkin in half lengthwise, scoop out the seeds and roast for 30 minutes until soft.
- Mash the pumpkin: Scoop out the flesh, mash until smooth and drain off any excess liquid.
- Mix the dry ingredients: In a bowl, whisk together the flour, baking powder and salt.
- Make the batter: Add the eggs and mashed pumpkin to the dry ingredients and mix until smooth.
- Heat the oil: Heat a shallow layer of oil in a pan over medium heat.
- Fry the fritters: Drop spoonfuls of batter, about 1/4 cup each, into the hot oil and fry for 2–3 minutes per side until golden.
- Drain: Remove the fritters from the pan and drain on paper towels.
- Start the caramel sauce: In a saucepan, heat the sugar, water and milk until the sugar has dissolved.
- Add flavour: Stir in the butter, caramel flavouring and cinnamon.
- Thicken the sauce: Mix the cornflour with a little of the hot sauce to form a slurry, then stir it back into the pan and simmer until slightly thickened.
- Serve: Arrange the fritters on a platter, drizzle with the caramel sauce and serve warm.
- Prep Time: 20
- Cook Time: 60
- Category: Side
- Method: Oven & stovetop
- Cuisine: South African
Nutrition
- Serving Size:
- Calories: 344
- Sugar: 46.3 g
- Sodium: 265.3 mg
- Fat: 5.2 g
- Carbohydrates: 71.3 g
- Fiber: 3.1 g
- Protein: 5.3 g
- Cholesterol: 43.7 mg
