Surprise your family and friends this weekend with these oh-so good pumpkin fritters topped with cinnamon sauce. Serve with some fried sage and a warm cup of tea.
Cinnamon pumpkin fritters with caramel sauce
Ingredients
- Caramel sauce
- ¾ cup sugar
- ¼ cup water
- ⅓ cup butter
- ½ cup cream
- 1 tsp vanilla essence
- ¼ tsp salt
- ¼ tsp dried sage (optional)
- The fritters
- Oil for deep frying
- 1 cup self raising flour
- 1 tsp baking powder
- 1 ½ tbsp sugar
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 1 ½ cups cooked and blended pumpkin
- 1 egg, beaten
- 3 tbsp milk
- To serve
- 1 tsp cinnamon
- Handful sage, fried (optional)
Instructions
Caramel sauce
HEAT the sugar, water and butter together in a pot over low heat stirring occasionally until sugar has dissolved.
ONCE the sugar has dissolved, increase the heat and boil for 10-15 minutes, without stirring, or until syrup starts to turn a light golden colour.
REMOVE from the heat and stir in the cream, vanilla essence, salt and sage being careful as the cream may splatter.
The fritters
HEAT the oil in a large pot over high heat.
MIX the flour, baking powder, sugar and spices together in a bowl. Add the remaining ingredients and mix until a sticky batter forms.
DROP spoonfuls of the batter into the hot oil and fry for 2-3 minutes, turning over halfway, or until cooked inside and golden brown all over. Drain on a paper towel.
To serve,
PILE pumpkin fritters in a bowl, pour over caramel sauce, sprinkle with extra cinnamon and top with fried sage.
ALSO SEE: Pumpkin, walnut and date cake with maple syrup and cream cheese icing
Pumpkin, walnut and date cake with maple syrup and cream cheese icing
