- 450 g pumpkin, steamed, drained and cooled
- 2 free-range eggs
- 60 g cake flour
- 1 t baking powder, heaped
- a pinch salt
- a pinch naartjie peel, grated
- a pinch fresh nutmeg, grated
- butter and oil, for frying
- cinnamon sugar, for sprinkling
- For the sauce:
- 1 cup Ayshire cream
- 2 cups sugar (demerara, brown or white)
- 8 T butter
- 1 t salt
1. Steam the pumpkin until soft, 40-50 minutes.
2. Add the cake flour to a bowl, followed by the baking powder, salt and 2 eggs.
3. Add the steamed pumpkin and the naartjie zest and nutmeg.
4. Mix to combine, but don’t overmix.
5. Heat a non-stick pan and add a cube of butter and a splash of olive oil. Ladle a scoop of pumpkin batter into the pan and fry over medium heat until the batter starts to form little bubbles on top, then turn over and fry on the other side. Repeat the process until the batter is finished; you can keep the fritters warm in a low oven untill they are ready to serve.
6. Sprinkle with cinnamon sugar.
7. To make the sauce, heat the cream, butter, salt and sugar over a low heat and keep stirring for about 8 minutes until it starts to reduce.