By Lea Brink
I use my basic stalwart recipe obtainable at tastyrecipes.sapeople.com/pumpkin-fritters
A very easy and tasty pumpkin fritter for the base.
You will need:
2 cups cooked pumpkin, mashed
1 teaspoon vanilla essence
1 beaten egg
1 cup self-raising flour
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon brown sugar
1 tin “Caramel Treat”
250 ml fresh cream
½ cup chopped almonds
Pinch of salt
½ cup white sugar
2 teaspoons cinnamon
Beat the mashed pumpkin and egg together in a mixing bowl. Add the rest of the ingredients and beat well.
Heat a bit of oil in a pan and place spoonsful of the batter in the oil to fry.
Make sure the pumpkin fritters stay in a ball shape.
As soon as the fritters start bubbling, turn them over and fry on the other side as well for a minute or two until golden brown. Drain on baking paper.
Mix the sugar and cinnamon. Spoon on to the pumpkin fritters while they are still hot.
Beat the fresh cream until stiff. Add spoonsful of the Caramel Treat to the beaten cream and stir well until the cream has a caramel colour.
Spoon the caramel cream into a spout bag. Make a small hole on the bottom of each fritter and fill each one with caramel cream.