Orange and Vanilla Pumpkin Fritters | Spekko Rice
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Orange and Vanilla Pumpkin Fritters

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.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    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
    5ml (1 tsp) vanilla extract
    juice and zested peel of 1 orange
    5ml (1 tsp) Maizena


    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.

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