Use hot oil to deepfry the pumpkin fritters (they absorb less oil this way) Drain on paper towel
Pumpkin fritters drenched in caramel sauce. Mmm...
Back home in Marquard we have a few older farmer's wives who make the most delicious pumpkin fritters and serve them drenched in a sweet sauce. I searched the Internet and came across a recipe by a lady in Bloemfontein (our nearest city).
You can serve pumpkin fritters as a sweet vegetable with your dinner or as I did on Saturday: as dessert with icecream followed by a cup of black filter coffee! Yum!
Pumkin Fritters with Caramel Sauce - www.grouprecipes.com
375ml (1 1/2 cups) Self-raising flour
1ml salt (1/4 teaspoon)
10ml baking powder (2 teaspoons)
625ml (2 1/2 cups) cooked, mashed pumpkin
2 egg, beaten
Oil for frying
320ml (1 1/2 cups)brown sugar
125ml (1/2 cup) boiling water
250ml (1 cup) milk
50ml (4 heaped tablespoons) cornflour
A few cinamon sticks
Sift dry ingredients together
Add the pumpkin
Stir in the eggs
Mix to a soft but firm batter
Drop spoonsful into hot oil
Fry until light brown
Lift out and drain on paper towel
Place in a bowl
Bring all the ingredients to the boil except for the cornstarch
Cook for two minutes. Remove cinamon sticks
Make a paste of the cornstarch with a little water
Stir into the syrup and cook until slightly thickened
Pour over the fritters and serve
I've decided to add an Arabic word of the day following in the footsteps of my dear friend, Misalyn, who originally helped me with Arabic phrases and words when I first arrived in the Sudan. Thanks Missy! (You can read Misalyn's fascinating blog set in Al Ain, UAE here)
The Arabic word for pumpkin is gerrah.