Pumpkin fritters with caramel sauce

July 13, 2014 (Last Updated: January 11, 2019)
Pumpkin fritters with caramel sauce recipe

These pumpkin fritters with caramel sauce are the perfect side to your Sunday roast. They also make a fun treat for Thanksgiving, or any festive celebration. 

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Pumpkin fritters with caramel sauce

Ingredients

  • Fritters

  • 1 large pumpkin, peeled, seeded and cubed
  • salt and freshly ground black pepper, to taste
  • 2 large eggs
  • 120g (1 cup) cake flour
  • 5ml (1 tsp) baking powder
  • 125ml (½ cup) milk
  • 1 litre sunflower oil, for deep-frying

  • Sauce

  • 200g (1 cup) sugar
  • 250ml (1 cup) fresh cream, warmed
  • 250ml (1 cup) milk
  • 10ml (2 tsp) cornflour
  • 50g sesame seeds, toasted, to serve

Instructions

1

For the fritters, cook the pumpkin in plenty of boiling water until soft, about 20 minutes. Mash while still hot, season well and allow to cool.

2

Mix the eggs, flour, baking powder and milk into the cold pumpkin and blend until smooth.

3

Heat the oil in a large pot on a medium heat. Using two dessert spoons, drop dollops of the pumpkin batter into the oil. Deep-fry in batches until golden brown. Remove from the oil with a slotted spoon, drain on paper towel and keep warm.

4

For the sauce, gently heat the sugar in a saucepan, stirring until the sugar has melted and turned gold.

5

Remove the sugar from the heat and very slowly add the cream, stirring constantly until well combined.

6

Mix together the milk and cornflour and add to the cream and sugar mixture. Return to the stove and bring to the boil, stirring constantly until the sauce thickens slightly.

7

Pour the sauce over the fritters and serve hot, sprinkled with the sesame seeds.

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July 13, 2014 (Last Updated: January 11, 2019) By
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