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Aunty Marie's Pumpkin Fritters

So, it was my birthday this weekend and I had a gadjillion people round for a lunchtime braai on Saturday. (We missed you, by the way!) Despite having THE most phenomenal Lamb-On-The-Spit, Portuguese Chicken, Pasta Salad, Green Salads, White Chocolate Cheesecake, and my friend Rina's delicious Creme Caramel, the hero of the entire celebration was definitely my mom-in-law's Pumpkin Fritters. In fact, they were so amazing that people were going back for seconds before some people had even had their firsts!

Pumpkin Fritters.jpg

Anywho, by the end of the afternoon, I had promised my BFG (Best Friend Giselle), AMJ (Adopted Mom Jo), as well as my FCL (Favourite Cousin Lisa) that I would beg my mom-in-law for the recipe. And here it is. Guard it with your life, and haul it out when you want to impress or when you want to get your man (or someone else's man) to propose! Beware, they are addictive!

Pumpkin Fritters
Makes enough for 1 greedy person. Or 8 - 10 more restrained individuals.

Ingredients

  • 2 cups flour
  • 3 cups pumpkin or butternut
  • 2 eggs
  • 4 tsp baking powder
  • pinch of salt
  • 500mls oil for deep frying

Method:

1. Cook the pumpkin or butternut. Drain WELL before mashing to a smooth consistency.
2. Beat the eggs and salt with the pumpkin until mixed.
3. Sift the flour and baking powder. Add to the pumpkin mixture and stir well to form a good dropping consistency.
4. Drop dessertspoons of batter into hot oil and fry until golden brown (about 2 minutes - I suggest doing one of two and tasting them before cooking the rest to ensure they are cooked in the middle. And don't overcrowd the pan.)
5. Place cooked fritters on paper towel to drain slightly before transferring to a heat-proof dish while you make the hot syrup.

Syrup

  • 2 cups sugar
  • 3 tsp Maizena
  • 1 dessertspoon butter
  • 1 tsp milk
  • 1 1/2 cups of water
  • Lemon juice to taste (we used about 2 tsps)

Method:

1. Bring all ingredients (excepting the Maizena) to the boil.
2. Mix the Maizena with a little water then add to the other ingredients.
3. Boil until slightly thickened before pouring over the pumpkin fritters.
4. Keep in a warm oven or serve immediately.

Note:

1. You can also serve these sprinkled with cinnamon sugar instead of the syrup.
2. I have also had these served with a Caramel Sauce that includes Caramel Treat and Fresh Cream. But I can't for the life of me find a recipe!

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