3 cups pumpkin, cooked, mashed and drained
1 teaspoon salt
2 cups self-raising flour
3 teaspoons baking powder
Oil for frying
1 cup water
1 heaped tablespoon custard powder
1 cup sugar
½ cup milk
1 tablespoon butter
1 ½ teaspoon cinnamon
1 cap full of caramel essence
Ensure that the cooked pumpkin is well drained.
Beat eggs, add to pumpkin and mix.
Sift the self-raising 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.
Heat the water in a saucepan and dissolve the sugar in it. Add butter and cinnamon, and caramel essence and bring to the boil. Dissolve custard in milk until smooth. Stir in the custard powder paste and boil for a minute.
Pour sauce over warm fritters and serve immediately.
Prepared, tried and tested by: Melanie Kramar
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