نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Pampoen fritters with caramel sauce

South African 20 Mins Prep · 15 Mins Cook

Mash the cooked pumpkin in a mixing bowl until smooth. Alternatively, transfer the pumpkin purée from the can to the bowl. Add the flour, baking powder and eggs and stir until well combined.
Pour the sunflower oil into a medium-sized pot filling to a depth of approx. 10cm. Heat until hot but not smoking.
Using an ice cream scoop, drop portions of batter into the oil and fry until bubbles appear on the surface, then gently turn them over. Continue frying until the fritters float and turn golden brown, then remove and drain on paper towels.
To make the caramel sauce, place the sugar, butter and honey in a saucepan over a medium heat. Using a wooden spoon, stir gently and allow to bubble for approx. 5 minutes. Add the cream and vanilla extract and stir until smooth.
Drizzle the sauce over the warm fritters and serve immediately.