Orange and Vanilla Pumpkin Fritters
This dish was part of the vegetable accompaniments to the Karoo lamb pies at Die Burger / KKNK dinners. The orange peel and vanilla extract add loads of flavour.
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Loading... Ingredients
For the fritters
750ml ( 1.5 cups) cooked, mashed pumpkin
2 eggs
5ml (1 tsp) salt
500ml (2 cups) self-raising flour
15ml (1 tbsp) baking powder
500ml (2 cups) canola oil for deep-frying
For the sauce
500ml (2 cups) sugar
30ml (2 tbsp) butter
250ml (1 cup) water
125ml (1/2 cup) milk
salt
5ml (1 tsp) vanilla extract
juice and zested peel of 1 orange
5ml (1 tsp) Maizena
Method
1.Beat together all the ingredients for the fritters.
2.Heat the oil and deep-fry in batches until golden and cooked. Drain on brown paper and keep warm.
3.To make the sauce, melt the sugar and butter together and heat slowly until the mixture turns a light caramel colour.
4.Add the water, milk, salt and vanilla extract. Boil for 5 – 7 minutes.
5.Slake the Maizena in the orange juice, and add together with the zest to the sauce. Simmer until thickened.
6.Pour the sauce over the fitters and serve warm.