Makes: 6 Dozen Pumpkin Fritters Frying temperature: 160 °C – 170 °C
Preparation Time: 2 hours Frying Time: 45 minutes.
Ingredients
| 500 |
ml |
Pumpkin, cooked, drained and mashed ( 2 cups ) |
| 500 |
ml |
Flour ( 2 cups ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 2 |
|
Eggs |
|
|
Oil for frying |
Method
- Mix the pumpkin purée, flour, yeast and eggs thoroughly together.
- Pour a generous amount of oil into a non-stick skillet and heat until hot.
- Using a tablespoon, pour small balls of dough into the hot oil and fry until golden on each side. Do not overcrowd the pan as the pumpkin fritters will rise whilst frying.
- Remove fritters from the saucepan and drain on a paper towel. Place them into a glass bowl.
Sweet Sauce
| 250 |
ml |
Sugar ( 1 cup )___________________________ |
| 250 |
ml |
Milk ( 1 cup ) |
| 250 |
ml |
Water ( 1 cup ) |
| 15 |
ml |
Maizena / corn starch ( 1 Tbsp ) |
| 15 |
ml |
Butter ( 1 Tbsp ) |
Method
- Stir sugar, milk and water together in a saucepan. Allow to boil until the sugar has dissolved.
- Make a paste with corn starch and a little water. Stir into sauce until thickened.
- Add the butter and stir until melted.
- Pour the warm sauce over the fritters and serve hot or cold.
