• 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

    Serves: 4
    Cooking Time: 45 min

    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

    1

    HEAT the sugar, water and butter together in a pot over low heat stirring occasionally until sugar has dissolved.

    2

    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.

    3

    REMOVE from the heat and stir in the cream, vanilla essence, salt and sage being careful as the cream may splatter.

    The fritters

    4

    HEAT the oil in a large pot over high heat.

    5

    MIX the flour, baking powder, sugar and spices together in a bowl. Add the remaining ingredients and mix until a sticky batter forms.

    6

    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,

    7

    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

    ×
    Exit mobile version