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Deep fried pumpkin fritters with caramel syrup (Pampoen-poffers en stroop)
Every winter, our friend Hannie organises a mid-winter pumpkin feast to lighten the winter greyness – if only for one weekend – and her colourful, sweet pumpkin fritters are one of the star attractions.
Recipes for pumpkin fritter sauce often use more sugar, but Hannie’s cinnamon caramel sauce is just right. In fact, it is delicious.
Makes about 3 dozen pumpkin fritters, enough for 12 people if served as a side dish.
Ingredients
Fritters
- 3 cups (750 gram) crown pumpkin, cooked, mashed and well-drained (add a cinnamon quill when you cook it for more flavour)
- 2 eggs
- 1 teaspoon (5 ml) salt
- 2 cups (500 ml or 275 gram) self raising flour
- 3 teaspoons (15 ml) baking powder
- 500 ml oil for frying
Syrup
- 1 cup (250 ml) water
- 1 tablespoon (15 ml) custard powder
- 1 cup (250 ml) sugar
- 1 tablespoon (15 ml) butter
- 1 1/2 teaspoon cinnamon
Method
Fritters
- Ensure that the cooked pumpkin is well drained.
- Beat eggs, add to pumpkin and mix.
- Sift the self-raising flour, salt and baking powder together and mix with pumpkin to form a soft dough.
- Heat oil in a saucepan over medium heat.
- Scoop batter into frying oil using a dessertspoon and fry until light brown and cooked through.
- Drain on kitchen paper.
Keep warm in serving dish.
Syrup
- Add a little of the cold water to the custard powder and mix to form a smooth paste.
- Heat the rest of the water in a saucepan and dissolve the sugar in it.
- Add butter and cinnamon and bring to the boil.
- Stir in the custard powder paste and boil for a minute.
Pour sauce over warm fritters and serve immediately.
Comments
These look very delicious. Makes lovely snacks. Bet I can make sweet potato fritters the same way. Thanks very much for sharing. MaryMoh at http://www.keeplearningkeepsmiling.com
Thanks Mary, and keep us posted about the sweet potato fritters!
Dankie! Uiteindelik het ek die resep vir regte pampoenpoffertjies soos die tannie op Williston dit gemaak het! Ek het al vele probeer en hierdie een is beslis die wenner!
A variation on this recipe:
Pumpkinfritters with Creamy Caramel Sauce
500 ml oil
600 ml cooked pumpkin
125 ml self-raising flour
3 ml salt
5 ml cinnamon
25 ml sugar
1 extra large egg whisked in 50 ml milk.
Beat everything together and bake spoonfuls of mixture in oil until done. Drain and keep warm
Caramel sauce.
250 ml cream
125 ml sugar
50 g butter
5 ml caramel essense
pinch salt
Dissolve sugar and boil for 5 min while stirring
By cooling the sauce, it will thicken.
Pour over pumpkin fritters