Pumpkin Fritters
Endearingly known as “pampoen koekies” in South Africa, these fritters combine pumpkin in a sweet batter, fried until airy and cloud-like then covered in a rich salted caramel sauce.
Ingredients
Fritters
- 1 cup pumpkin puree
- 1 cup self-raising flour
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1 egg
- 1/4 cup buttermilk
- 2 cups vegetable oil for frying
Caramel Sauce
- 1 cup fresh cream
- 1/4 cup golden syrup
- 1/2 cup sugar
- 1 tsp salt
Process
Combine the fritter ingredients together to make a smooth batter and leave to rest for 10 minutes.
Heat the oil to a low-medium heat in a pot.
Drop teaspoons of batter into the hot oil, turning every few minutes until the fritter is puffed up into cloud-like doughnuts.
Drain any excess oil off with paper towels and serve with caramel sauce or a sprinkle of castor sugar.
For the caramel sauce, combine all the sause ingredients in a saucepan and gently bring to the boil. Stir until the sauce has thickened and turned into a light caramel colour. This will take 10-15 minutes, so be patient and don’t step away from the stove.