Pumpkin Fritters Caramel Sauce Food

PUMPKIN FRITTERS

Pumpkin Fritters image

Plump little pumpkin fritters with a hint of curry.

Provided by dakota kelly

Categories Side Dish Vegetables Squash

Time 15m

Yield 24

Number Of Ingredients 7

Ingredients

1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon curry powder
1 teaspoon salt
4 cups vegetable oil for frying

Steps:

In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 4.9 g, Cholesterol 7.8 mg, Fat 37 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 4.8 g, Sodium 139.5 mg, Sugar 0.4 g

PUMPKIN FRITTERS & CARAMEL SAUCE

Pumpkin Fritters & Caramel Sauce image

I found this recipe not too long ago and HAD to post it! It sounds so good! This is a African recipe. You may use the caramel sauce or use cinnamon and confectioners' sugar instead. I think the caramel sauce just makes it perfect though! Some of the amounts need to be converted but it is quite easy to do. Enjoy! 8)

Provided by OceanIvy

Categories Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups cooked mashed pumpkin
2 eggs
1 cup flour
1 pinch salt
1 teaspoon baking powder
3 tablespoons sugar
250 ml sugar
500 ml water
500 ml milk
30 ml margarine
20 ml cornstarch, mixed to a paste with water

Steps:

Combine first 6 ingredients, making a soft batter.
Fry spoonfuls in shallow oil until both sides have lightly browned.
Drain on paper.
You may dust with cinnamon and confectioners' sugar, or make caramel sauce.
Combine sauce ingredients in saucepan and cook until sauce is done.
Drizzle sauce over fritters.

PUMPKIN FRITTERS WITH CARAMEL SAUCE

Pumpkin fritters with caramel sauce image

Yield 6 - 8

Number Of Ingredients 13

Ingredients

1 large pumpkin, peeled, seeded and cubed
salt and freshly ground black pepper, to taste
2 large eggs
120g (1 cup) cake flour
5ml (1 tsp) baking powder
125ml (½ cup) milk
1 litre sunflower oil, for deep-frying
SAUCE
200g (1 cup) sugar
250ml (1 cup) fresh cream, warmed
250ml (1 cup) milk
10ml (2 tsp) cornflour
50g sesame seeds, toasted, to serve

Steps:

For the fritters, cook the pumpkin in plenty of boiling water until soft,about 20 minutes. Mash while still hot, season well and allow to cool.
Mix the eggs, flour, baking powder and milk into the cold pumpkin and blend until smooth.
Heat the oil in a large pot on a medium heat. Using two dessert spoons, drop dollops of the pumpkin batter into the oil. Deep-fry in batches until golden brown. Remove from the oil with a slotted spoon, drain on paper towel and keep warm.
For the sauce, gently heat the sugar in a saucepan, stirring until the sugar has melted and turned gold.
Remove the sugar from the heat and very slowly add the cream, stirring constantly until well combined.
Mix together the milk and cornflour and add to the cream and sugar mixture. Return to the stove and bring to the boil, stirring constantly until the sauce thickens slightly.
Pour the sauce over the fritters and serve hot, sprinkled with the sesame seeds.

Nutrition Facts :

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