Ingredients
For the fritters
- 1 cup cooked, drained and pureéd pumpkin
- 1 cup cake flour
- 10ml baking powder
- 30ml caster sugar
- 1 egg
- 60ml milk
- 1ml salt
- Sunfoil Sunflower oil, for deep frying
For the Salted Caramel Sauce:
- ¾ cup sugar
- 1 cup cream
- 5ml vanilla extract
- 60ml Sunshine D Original Margarine brick
- ½ cup golden syrup
- 5ml sea salt flakes
Method
Pumpkin Fritters:
1. Combine all the ingredients in a mixing bowl and mix until you have a smooth batter.
2. Heat the oil in a medium saucepan and fry spoonfuls of the batter, in batches, until golden brown and cooked through, approximately 2-3 minutes.
3. Use a slotted spoon to remove the fritters from the oil and allow to drain well on kitchen paper. Repeat, until all the fritters are cooked and keep warm.
SALTED CARAMEL SAUCE:
1. Combine all the ingredients in a saucepan and allow to cook over a medium heat for 10-15 minutes until the sauce is thick and glossy.
2. Pour the syrup over the warm fritters and serve at once.
Recipes supplied by Sunfoil as part of the ‘Now We Cooking’ campaign.