Monday, June 7, 2010

Khartoum Pumpkin Fritters and Caramel Sauce

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...

As South Africans, Grant and I  love pumpkin as a vegetable on the dinner plate. As a vegetarian I know how to stew, roast, boil and make-into-delicious-soup this richly coloured and healthy vegetable ! Grant loves pumpkin fritters and seeing as I'd manage to buy a whole pumpkin at a reasonable price last week (Only SDG10/US$4) I decided to treat him to these over the weekend.

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

Sauce:
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

Method
Fritters
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

Sauce:
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.
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11 comments:

  1. EG CameraGirl07 June, 2010 05:26

    I wish it were pumpkin season here right now. The fritters sound delicious!

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  2. Gaelyn07 June, 2010 07:48

    Gerrah fritters sound delish, especially smothered in caramel sauce.

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  3. SAPhotographs (Joan)07 June, 2010 08:10

    Now THAT has got to be one of my favourite things in this world Jo!! Cannot eat pumpkin any other way. :)

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  4. Jo07 June, 2010 09:19

    Hi EG Wow, yes, pumpkins are also only available in the summer in Africa. The fritters were delicious.

    Hi Gaelyn;) Ha! The sauce made the dish. Mmm.

    Hi Joan;) I also love these and although my mum cooked a little like traditinally Afrikaans, we never ate these at home. I've only made pumpkin fritters twice in my life, once about a year ago (in muffin pans, a lot healthier -ha!) and this past weekend. Thanks for popping in.

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  5. Joyful07 June, 2010 19:36

    The fritters look absolutely delicious.

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  6. JTG (Misalyn)07 June, 2010 20:45

    Yummy! Am salivating :)

    Reading your arabic word of the day will be exciting because I can compare the Emarati arabic with the Sudanese Arabic. Thanks dear. This is what I like with blogging, am enjoying looking at the photos plus am learning.

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  7. Donna07 June, 2010 22:55

    Oh My Goodness these look Wonderful Jo! And Thank you for the recipe conversion!! Now I can try to make these myself!!
    hughgus

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  8. Unknown07 June, 2010 23:03

    Thanks for making me hungry! lol! .:hugs:.

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  9. Janie08 June, 2010 01:56

    I've never had a pumpkin fritter, but they do look tasty.

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  10. Loran08 June, 2010 03:28

    Yum! I want to come visit and eat pumpkin fritters with caramel sauce and have you show me Karthoum!!

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  11. Betsy Banks Adams08 June, 2010 03:30

    Yum---I love pumpkin, so I'm sure I'd love those fritters.... Makes me hungry.
    Hugs,
    Betsy

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Thank you for visiting my blog and taking the time to leave a comment. I appreciate your feedback. Jo