Ingredients
Pumpkin fritters:
250
ml
pumpkin
, cooked & puréed
60
ml
milk
250
ml
cake flour
10
ml
baking powder
30
ml
sugar
2
ml
salt
1
egg(s)
oil
for frying
Cinnamon sugar:
100
ml
castor sugar
5
ml
ground cinnamon
Caramel sauce:
250
ml
water
250
ml
sugar
230
g
LANCEWOOD® Medium Fat Plain Cream Cheese
Method
Pumpkin fritters:
1. Using a large mixing bowl, add the pumpkin, milk, cake flour, baking powder, sugar, salt and egg. Whisk until well combined.
2. Add the oil to a medium sized pot and allow to heat up.
3. Add spoonfuls of batter to the hot oil. Fry for 5 – 10 minutes until golden turning frequently.
4. Drain on absorbent paper and coat with the cinnamon sugar.
Caramel sauce:
1. Add the water and sugar to a small saucepan and bring to a boil. Boil for 12 minutes until the sugar mixture has turned golden.
2. Lower the heat and add the cream cheese whisking continuously.
3. Remove from heat and allow to cool slightly.
4. Drizzle the caramel sauce over the pumpkin fritters and serve hot.
