Sat, 21 October 2023
INGREDIENTS:
200g Chunky mashed pumpkin/butternut, cold and precooked
120g Self raising flour
1 tsp. Baking powder
1 tbsp. Sugar
60ml Milk
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1/4 tsp. Ground Allspice
1/4 tsp. Salt
1 Large egg
Oil for deep-frying
For caramel glaze:
1/2 cup Castor Sugar
¾ cup Double cream
1 tbsp. Butter
1 tbsp. Syrup
METHOD:
1. Heat oil in a deep fat fryer to 160?C
2. In a large bowl combine all the ingredients: mashed pumpkin, flour, baking powder,
sugar, milk, egg, cinnamon, nutmeg, salt and allspice. Stir until everything has been fully
combined
3. Use an oiled spoon to spoon up the batter and drop it in the oil or use a batter portioner .
Do not overcrowd the fryer. Cooking in batches is best. Fry for about 2-3 minutes until
golden brown.
4. Turn over regularly to cook evenly. Use a slotted spoon to take them out of the oil and
drain on a kitchen paper towel to soak up excess oil.
5. For the caramel glaze, add sugar in a non-stick pan and over a medium to high heat,
caramelise the sugar while swirling the pan if you feel the sides are getting brown too
quickly.
6. Do not stir the caramel; it will cause crystallisation. Make sure you get a rich brown
colour to the caramel. Lower the heat of the saucepan and add the syrup.
7. Then gently add the butter and cream, it may splatter, so be careful. Remove from the
heat and let it cool.
8. Finally stir the caramel mixture into a smooth consistency, pour over the fritters and
serve with vanilla ice cream.
