Vegan pumpkin fritters with chilli-miso caramel dipping sauce

Vegan pumpkin fritters with chilli-miso caramel dipping sauce

Try this Vegan pumpkin fritters with chilli-miso caramel dipping sauce recipe for the perfect spin on your traditional pumpkin 

MAKES 20 |TOTAL TIME 1 hr 30 mins

INGREDIENTS

FRITTERS

• 1 red chilli, seeded and chopped
• 250g cooked pumpkin, mashed
• 75g cake flour
• 1 tsp baking powder
• 2 tbsp egg replacer (find at woolworths.co.za or faithfultonature.co.za)
• 2 tbsp coconut milk
• salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh coriander
• sunflower oil, to deep-fry

DIPPING SAUCE

•  200g castor sugar
• 120ml water
• 2 tbsp soya sauce
• 2 garlic cloves, peeled and crushed
• 2 tsp grated fresh ginger
• 2 red chillies, seeded and chopped
• 4 tsp rice vinegar/lime juice
• 2 tbsp miso paste

METHOD

FRITTERS

PLACE  1 chopped red chilli along with the remaining fritter ingredients in a large bowl. Mix until a smooth batter forms (the mixture shouldn’t be too wet).
HEAT the sunflower oil in pot to 160˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Working in batches, drop heaped tablespoonfuls of the batter into the hot oil and fry until golden brown and cooked through, about 2 minutes per side. Using a slotted spoon, remove the fritters from the oil and place on paper towel to absorb excess oil.

DIPPING SAUCE
MELT the castor sugar in a pot placed over low heat, swirling the saucepan regularly, until the sugar turns a deep amber colour. Do not stir. Remove from heat and add the water and soya sauce. Stir until combined. Add the crushed garlic, grated ginger, 2 chopped red chillies, rice vinegar/ lime juice and miso paste. Return to the stove and cook over medium heat until the mixture thickens to a syrupy consistency. Remove from heat and transfer to a heatproof glass jar with a lid. Set aside until completely cooled.
SERVE the pumpkin fritters warm, with the caramel sauce alongside.

Print Recipe

Vegan pumpkin fritters with chilli-miso caramel dipping sauce

Serves: Makes 20

Total Time: 1 hr 30 mins

Ingredients

• FRITTERS

• 1 red chilli, seeded and chopped
• 250g cooked pumpkin, mashed
• 75g cake flour
• 1 tsp baking powder
• 2 tbsp egg replacer (find at
• woolworths.co.za or faithfultonature.co.za)
• 2 tbsp coconut milk
• salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh coriander
• sunflower oil, to deep-fry

• DIPPING SAUCE

• 200g castor sugar
• 120ml water
• 2 tbsp soya sauce
• 2 garlic cloves, peeled and crushed
• 2 tsp grated fresh ginger
• 2 red chillies, seeded and chopped
• 4 tsp rice vinegar/lime juice
• 2 tbsp miso paste

Instructions

1

For the fritters, place the 1 chopped red chilli along with the remaining fritter ingredients in a large bowl. Mix until a smooth batter forms (the mixture shouldn’t be too wet).

2

In a deep fat fryer/large, deep pot, heat the sunflower oil to 160˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Working in batches, drop heaped tablespoonfuls of the batter into the hot oil and fry until golden brown and cooked through, about 2 minutes per side. Using a slotted spoon, remove the fritters from the oil and place on paper towel to absorb excess oil.

3

For the caramel sauce, melt the castor sugar in a saucepan placed over low heat, swirling the saucepan regularly, until the sugar turns a deep amber colour. Do not stir. Remove from heat and add the water and soya sauce. Stir until combined. Add the crushed garlic, grated ginger, 2 chopped red chillies, rice vinegar/ lime juice and miso paste. Return to the stove and cook over medium heat until the mixture thickens to a syrupy consistency. Remove from heat and transfer to a heatproof glass jar with a lid. Set aside until completely cooled.

4

Serve the pumpkin fritters warm, with the caramel sauce alongside.

Recipes by Christine Capendale

Styling and photograph by Hein van Tonder

Don’t forget to tag us on instagram  @foodandhomesa when you make this dish

ALSO SEE: Four ingredient chicken cheese egg muffins

Four-ingredient chicken and cheese egg “muffins”

ALSO SEE: 2-ingredient lentil tortillas with steak & kiwi salad

Imka Webb

Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com