Pumpkin fritter dessert

Pumpkin fritters are an old favourite and can be served as a sweet vegetable accompaniment on their own, or with a caramel sauce as a warming winter dessert.

This recipe makes about 15 fritters.

Pumpkin fritters



125ml cake flour (70g)
375ml cooked, mashed pumpkin (375g)
10ml baking powder
1ml salt
1 extra large egg
oil to fry


125ml sugar (100g)
125ml water
125ml milk
5ml caramel essence
20ml cornflour


For the fritters: sift the flour and add the remaining ingredients. Mix well.

Heat the oil in a pan in a shallow layer. Fry spoonfuls of the batter in the oil for a few minute on each side until golden brown.

Drain on kitchen paper towel.

For the sauce: place all ingredients in a heavy-based saucepan.

Mix well and boil until sauce thickens.

Pour over the fritters and serve warm.



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