This is great served warm.
Pumpkin Fritters with Amarula Cream
Pumpkin fritters are traditionally served with the main course … but many people say it’s so good, it can be served as pudding instead. The following recipe was prepared as a dessert by the South African Barbeque Team at the 2000 World Barbeque Championships in Tennessee. It appeared in the Citizen newspaper and is originally from Lannice Snyman’s book, Rainbow Cuisine
Makes 10 – 12 … 5 – 6 servings
Fritter
500g skinned, pipless pumpkin, cut into cubes
salt
1 egg, lightly beaten
180ml cake flour
5ml baking powder
1ml cinnamon
1ml ground mace
oil for deep-frying
lemon wedges for squeezing
Cinnamon Sugar
125ml sugar
10ml cinnamon
Syrup
125ml brown sugar
125ml water
5ml cornflour
Amarula Cream
250ml cream
60ml Amarula liqueur (for non South Africans use any thick liqueur which has a creamy base)
1. Cook the pumpkin in a covered pot with a little water and salt – drain well and mash with the egg, flour, baking powder, cinnamon and mace
2. Heat a little oil in a heavy frying pan and drop in spoonfuls of the mixture and fry until golden on both sides
3. Another way to cook them is to deep-fry – they will puff up even more
4. Drain well on a wad of kitchen paper and serve as suggested below, with cinnamon sugar, syrup and Amarula whipped cream
Cinnamon Sugar
Mix together the cinnamon and sugar in a small bowl
Syrup
Combine brown sugar, water and cornflour in a pot and bring to boil slowly, stirring constantly until the sugar dissolved. Boil briskly until the mixture becomes syrupy
Amarula Cream
Whip the cream stiffly. Fold in the liqueur (use any cream liqueur if preferred)
To Serve
Dip the hot fritters into the syrup. Pile them in a bowl, sprinkle generously with the cinnamon sugar and serve with the Amarula cream and lemon wedges for squeezing
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