recipes
Ingredients
For the pumpkin fritters:
• 500g raw pumpkin or butternut, peeled and chopped
• 1 large egg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 1 teaspoon curry powder( optional)
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 4 cups vegetable oil
For the caramel sauce:
• 350ml cream
• 5 tablespoons salted butter
• 1 teaspoon vanilla essence
• 6 tablespoons golden syrup
• 300g light brown sugar
• salt to taste
Method
1. Steam the pumpkin or butternut on the stove or in the microwave until soft, then drain and mash. Mix with the rest of the fritter ingredients, except the oil, until well combined.
2. Bring the oil to a medium-high heat in a saucepan. Drop a teaspoon of batter into the oil to check the temperature. It should take 8 – 10 seconds before it starts to brown. When ready, drop tablespoonfuls of batter into the hot oil and fry for 2 – 3 minutes or until golden brown, then remove and drain on paper towel. 3. To make the caramel sauce, combine the cream, butter, vanilla essence, golden syrup and sugar in a saucepan. Bring to a light simmer over medium heat, stirring continuously until the mixture becomes caramel-like. Add a dash of salt to taste and serve poured over the pumpkin fritters or in a jug on the side.
Serves: 4
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