South African Pumpkin Fritters
Dollops of deep fried pumpkin batter that fried until crispy and coated in a caramel sauce. Pumpkin Fritters are thee absolute best!
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Servings: 15 fritters
Ingredients
Pumpkin Fritters
- 1 cup pumpkin or butternut steamed, drained and mashed
- 1 large egg
- 1 cup regular flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp curry powder optional
- 1 tsp ground cinnamon
- ½ tsp salt
- 4 cups vegetable oil
Caramel Sauce
- 350 ml cream
- 5 tbsp salted butter
- 1 tsp vanilla essence
- 6 tbsp golden syrup
- 300 grams light brown sugar
- salt to taste
- ½ tsp ground cinnamon optional
Instructions
Pumpkin Fritters
- Mix all the ingredients until well combined. Set aside and cover until the oil is ready. Note: some like adding a tbsp or two castor sugar to the batter to sweeten it. Others, like adding 1/2 tsp ground cinnamon as well. I personally think the caramel sauce does the job.
- Bring a large casserole of oil to a medium high heat.
- Drop spoonfuls of the batter in the hot oil and fry for 2-3mins or until golden brown in color. Note: drop a tsp worth of batter in the oil to check the temperature, It should take about 8-10 seconds before it starts to brown.
- Remove from the oil and place on a kitchen towel.
Caramel Sauce
- In a large saucepan add the cream, butter, vanilla essence, golden syrup and sugar together.
- Bring to a medium heat and bring to a light simmer, stirring continuously until the mixture has become more caramel like. Add a dash of salt if needed and pour over the pumpkin fritters or serve on the side.