المكونات
- Pumpkin purée 250g
- Spinneysfood Organic Free-Range Egg 1 large
- Spinneysfood All-Purpose Flour 120g
- Spinneysfood Fine Grain White Sugar 1 tbsp
- Spinneysfood Baking Powder 1 tsp
- Bicarbonate of soda 1 tsp
- Spinneysfood Ground Cinnamon 1 tsp
- Spinneysfood Fine Sea Salt ½ tsp
- Spinneysfood Pure Sunflower Oil 1L, for frying
- Spinneysfood Raw Sugar 200g
- Spinneysfood Bottled Drinking Water 4 tbsp
- Spinneysfood Unsalted Butter 85g
- Double cream 120ml
- Vanilla extract 1 tsp
- Spinneysfood Fine Sea Salt A pinch
Nutrition (Per serving)
- سعرات حرارية 181
- دهون 19.4g
- المشبعة 11.7g
- بروتين 5.2g
- الكربوهيدرات 38.5g
- السكريات 17.3g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Pumpkin fritters
South African 15 Mins Prep · 30 Mins Cook
- In a mixing bowl, combine the pumpkin purée, egg, flour, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Mix well to form a smooth batter. Cover the batter and set aside.
- Heat the oil in a deep pot over a medium-high heat. To test if the oil is ready, drop in a small spoonful of batter — it should take approx. 8-10 seconds to begin browning.
- Carefully drop spoonfuls of the batter into the hot oil, frying in batches for 2-3 minutes per side until golden brown. Remove the fritters and drain on paper towels to absorb excess oil.
- To make the caramel sauce, combine the sugar and water in a large saucepan. Bring to a simmer and swirl until the sugar has evaporated. Once golden in colour, add the butter, cream, vanilla extract and salt and swirl to combine.
- Remove from the heat and drizzle over the pumpkin fritters.
- Serve the fritters warm with any extra sauce on the side.