Monday, February 9, 2015

No one knows for certain where fritters originated. What is generally agreed is that they contain almost any filling, are encased in batter and deep fried. Variations of this light and fluffy, delicious treat have emerged in various countries throughout the world. Fillings include everything from apples and bananas to a combination of corn, prawns and mashed avocado. They can be served as a savoury snack, a vegetable side or as a dessert with a sprinkling of sugar and cinnamon, a scoop of ice cream or homemade caramel sauce. Pumpkin fritters are a popular favourite in South Africa. In the Afrikaans language they are known as ‘pampoen koekies’.

Recipe by: GOLD Restaurant
Serves: 8 (snack, dessert or side dish)
Difficulty: Easy
Preparation: 20 minutes
Cooking: 10 minutes
Ingredients

Fritters:

T = tablespoon
t = teaspoon

250 g pumpkin, skinned, pips removed and cubed
1 small egg lightly beaten
50 g cake flour
2.5 ml (½ t) baking powder
½ ml cinnamon
½ ml ground mace
Vegetable oil for deep frying

Cinnamon sugar (for dusting):

60 ml (¼ cup) brown sugar
5 ml (1 t) cinnamon

Method

Cook the cubed pumpkin in a little salted water in a covered saucepan until soft.
Drain well.
Mash together with the egg.
Sift together the dry ingredient, add to the pumpkin-egg mix and mix until you have a smooth consistency.
Heat oil in a deep fryer (or medium saucepan).
Gently drop in tablespoonfuls of the batter and fry for approximately 2-3 minutes until golden brown all the way around and cooked throughout.
Remove from the oil and drain well on absorbent/kitchen paper.
Place in a bowl and sprinkle liberally with cinnamon sugar.
Serve warm.

Tip: Be sure to drain carefully as too much water can make the batter consistency too runny.

See our maize nut fritter and Moroccan almond fritter recipes.

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