PUMPKIN FRITTERS
Fritters
2 cups pumpkin, cooked, mashed and well-drained
half teaspoon salt
1 cup cake flour
1 egg beaten
3 teaspoons (15 ml) baking powder
oil for frying
Syrup
half cup sugar
1 tablespoon butter or margarine
1 cup (250 ml) milk
1 tablespoon (15 ml) maizena
1/2 cup cold water.
1 teaspoon caramel essence.
Fritters
Ensure that the cooked pumpkin is well drained.
Beat egg, add to pumpkin and mix.
Sift the flour, salt and baking powder together and mix with pumpkin to form a soft dough.
Heat oil in a saucepan over medium heat.
Scoop batter into frying oil using a dessertspoon and fry until light brown and cooked through.
Drain on kitchen paper.
Keep warm in serving dish.
Syrup
Add a little of the cold water to the maizena and mix to form a smooth paste.
Heat the milk in a saucepan and dissolve the sugar in it.
Add butter and bring to the boil.
Stir in the maizena paste and boil for a minute.
Stir in the essence.
Pour sauce over warm fritters and serve immediately
Photo and recipe: Elize de Kock
