It’s that time of the year again where pumpkin is the staple of most
recipes in my house. My husband & I LOVE Fall & all the wonderful flavors of Fall, so
we cram in as much as we can possibly stand over the next couple months.
Last weekend I made pumpkin fritters for the first time & they were pretty delightful.
I did make a couple changes from the original recipe, but only because I didn’t
care for the over whelming bland pumpkin flavor. Below I’ve listed the original recipe
with the additional ingredients that I added. 🙂
I would recommend testing one to make sure it cooked all the way
through unless you don’t mind a little pumpkin pie texture in the middle.
Rolled just the tops in cinnamon sugar.
grocery store. I made a cinnamon syrup instead which was just as tasty I’m sure.
1 cup pumpkin, cooked and pureed
1 cup flour
2 teaspoon baking powder
2 tablespoon caster sugar
¼ cup milk
pinch of salt
oil, for deep frying
1 1/4 teaspoons of pumpkin spice – (Extra I added) (Feel free to add more or less)
1/2 teaspoon of vanilla – (Extra I added) (Feel free to add more or less)
¾ cup sugar
1 cup cream
1 teaspoon vanilla extract
3 tbsp butter
½ cup golden syrup (Couldn’t locate in my local store, so I made this recipe instead)
1 teaspoon sea salt flakes
To make the fritters, combine all the ingredients and mix until you have a smooth batter.
Heat the oil in a medium saucepan and fry spoonfuls of the batter until golden brown and cooked throughout, approximately 2-3 minutes.
Remove from the oil and allow to drain on kitchen paper.
Continue until all the fritters are cooked.
To make the caramel sauce, combine all the ingredients in a medium saucepan and allow to cook over a medium heat for 10-15 minutes until the sauce is thick and glossy. Serve warm.