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.
125ml cake flour (70g)
375ml cooked, mashed pumpkin (375g)
10ml baking powder
1 extra large egg
oil to fry
125ml sugar (100g)
5ml caramel essence
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.