September 25, 2014 in Snacks
In the spirit of Heritage month, I thought I’d share my recipe for perfectly light and fluffy pumpkin fritters – with a twist of course. I enjoy serving them with crispy bacon, crumbled blue cheese and sage butter! Sweet pumpkin deep fried deliciousness with crispy smoky bacon, creamy sharp blue cheese and earthy nutty sage butter. Serve as a starter with rocket leaves or as an impressive braai side dish. And wouldn’t these be lovely nibbles at your next book or wine club get together? And if you have a sweet tooth, simply coat them generously in cinnamon sugar and eat them the traditional way.
The trick to a perfect pumpkin fritter is to steam the pumpkin or in my case, I cook mine in a medium AMC Cookware pot with no water, nada! The result is flavourful pumpkin that is not watered-down and mushy – boiling in water you will have soggy tasteless fritters. I also find that by deep frying spoonfuls in deep oil rather than shallow frying in a pan results in free form”doughnut balls” that are evenly cooked. And it’s way easier than flipping them around in a pan! Make sure the oil is hot enough and stays a constant moderately hot temperature when frying – if the oil is too cold, the batter absorbs the oil and you get oily icky fritters. For deep frying, I simply use a solid heavy based pot or my AMC Cookware electric frying pan (it’s nice and deep). If you have a deep fryer, use that. Go on, make these today!
Basic Pumpkin Fritter Recipe
(Makes +- 24 bite size balls)
500 g diced Pumpkin, steamed until tender
1 c (250 ml) self-raising flour
1 t (5 ml) baking powder
1/4 t (1.25 ml) fine salt
3 T ( 45 ml) castor sugar
3 T (45 ml) milk , plain yoghurt or buttermilk
1 extra large egg, beaten
Cooking oil for deep frying
In a medium bowl, puree or mash the pumpkin until smooth.
Sift the flour, baking powder, sugar and salt into a bowl.
Add the milk and egg. Mix all the ingredients until well combined and resembles a thick cake batter consistency.
Heat the oil. When hot enough, spoon heaped teaspoonfuls of batter into the oil.
Fry in batches until they float to the top and become golden, moving them around a bit for even cooking (this will take about 2 minutes).
Place on a rack or paper towel to absorb excess oil.
TIP: If you don’t have self-raising flour, replace with cake flour and add an extra 1 t (5 ml).
The Bacon, Blue Cheese and Sage Butter Topping:
250 g streaky bacon
125 g creamy blue cheese, goat’s cheese or feta – crumbled
12 sage leaves
50 g butter
Preheat the oven to 200 Deg C
Lay the bacon onto a roasting rack and pop into the oven for +- 20 minutes or until crispy. Break into pieces.
Heat the butter and sage in a small saucepan until slightly golden and bubbling.
Serve the fritters on a platter sprinkled with bacon bits and cheese. Drizzle with the sage butter. Sprinkle with a bit of coarse salt.
TIP: replace bacon with sliced biltong for an extra South African experience!