Ingredients

Method

• 113 g pumpkin, cooked and puréed
• 120 g flour
• 2 t baking powder
• 1 t ground cinnamon
• ½ t ground nutmeg
• ½ t ground allspice
• 2 T sugar
• 1 free-range egg
• ¼ cup milk
• salt a pinch
• oil, for deep-frying
• For the ice cream:
• 1 litre whipping cream
• 600 g condensed milk
• 1 t vanilla extract
• 6 T coffee

Method

Ingredients

1. To make the fritters, mix all the ingredients except the oil.

2. Heat the oil in a medium saucepan and fry spoonfuls of batter until golden brown and cooked through, about 2–3 minutes.

3. Remove from the oil and drain on kitchen paper. Serve with the ice cream.

4. To make the ice cream, whip the cream in a stand mixer or using a hand mixer until soft peaks form. Add the condensed milk and vanilla, then continue whipping until thick. Fold in the coffee, pour into a loaf tin and freeze.

Find more fritter recipes here.

Photograph: Elsa Young
Production: Khanya Mzongwana
Assistant: Clive Ofentse Ndou

Find more fritter recipes here.