Ingredients

Method

• 480 g cooked pumpkin
• 280 g cake flour
• 1 T baking powder plus 1 t
• 3 free-range eggs
• 2 t aniseed
• sea salt and freshly ground black pepper, to taste
• sunflower oil, for deep-frying
• 100 g Woolworths cinnamon sugar
For the caramel sauce:
• 200 g sugar
• 75 g butter
• ½ cup water
• 1 cup cream
• 2 t Woolworths miso paste (optional)

Method

Ingredients

1. Mash the pumpkin, then combine with the flour, baking powder, eggs and aniseed. Mix well using a wooden spoon and season well with salt and pepper.

2. Heat the oil in a large saucepan – the oil should be at least 10 cm deep. Do not overheat the oil.

3. Dip an ice cream scoop into the hot oil, then scoop up some batter. Drop into the oil and repeat until the saucepan is full, but do not overcrowd the pan. Cover and fry 5 minutes.

4. Remove the lid and turn the fritters, then cover once more. Repeat until the fritters are golden brown and cooked – this will take about 15 minutes. Reduce the heat if the oil gets too hot, or the fritters will burn before they are cooked. Drain on kitchen paper and roll in cinnamon sugar. Repeat with any remaining batter.

5. To make the caramel sauce, place the sugar, butter and water in a medium saucepan. Bring to the boil over a low heat, stirring with a wooden spoon until the sugar has melted. Increase the heat and cook until a golden caramel forms, about 8–10 minutes. Stir in the cream and miso and bring back to the boil. Allow the sauce to cool until lukewarm, then pour over the fritters. Serve immediately.

Find more winter vegetable recipes here.

Videographer: Romy Wilson
Photographer: Jan Ras