Best Pumpkin or Butternut Fritters Ever! with Vanilla Pudding, Coffee Creamer, a dash Nutmeg and Caramel Essence. Enjoy!

Pumpkin or Butternut Fritters are absolutely Divine! Lovely replacement for Yorkshire Pudding for Sunday Roasts or enjoy simply just as is! 😉

Broken open that’s what they should look like – These were made with butternut. The one’s below were made with pumpkin.

You may play around with this recipe by adding coffee creamer (Cremora or Ellis Brown in South Africa), a dash Nutmeg and or Caramel Essence to taste.

The only way to make the best pumpkin fritters is to drain your pumpkin very well in a pillow case lined sieve through both layers of fabric. Find yourself a spare pillowcase and drain it at least 8 hours or overnight so that you have a very-very thick pumpkin puree. Whatever you do, do NOT use the Moir’s boxed “caramel pudding” (South Africa) as it is not suited to this recipe. Deep or shallow fry them at 160 – 180 C (320 – 356 F) or however you wish but do not make in cupcake machine as it does not set properly and remains partially wet on upper surface. However I have not tried baking them as muffins in an oven – Something which I have yet to try.

If using as a replacement for Yorkshire puds: Replace the vanilla pudding powder with sugar and do not add the caramel essence, cinnamon or nutmeg as plain is best here. 😉

Tip: Butternut drains extremely quick, is lovely and does not have the high water content of pumpkin – I often use butternut as it drains easier and is lovely! 😉

If you want to speed up draining your pumpkin: You may use a pastry cutter, potato masher or the back of a spoon to press down on pumpkin to speed up extracting all the water from it. I find that using a pastry cutter really speeds up the job, esp if you are short on time. Once pumpkin is well-drained you may cook or microwave it with a cinnamon roll or sticks to further dry it out and add extra flavor to it. However the pillowcase will save you heaps of time as it can take loads of electricity and forever to cook the water out of a pumpkin 😉

250 g (1 cup) cooked pumpkin or butternut, mashed and well-drained
2 eggs, large
125 g (250 ml) 1 cup cake flour
12 g vanilla pudding powder (Moir’s in South Africa) or 15 ml sugar
Pinch of salt (2 g)
2.5 ml (1/2 tsp) ground cinnamon or nutmeg (optional)
6 g (7.5 ml) baking powder or 5 ml baking powder + 2.5 ml baking soda
5 ml (1 tsp) lemon juice
2.5 ml caramel essence (optional)
Oil or Schmaltz for frying – Lovely if you have some 😉
Cinnamon sugar to serve (optional)

Place micro safe bowl onto scale and weigh in all your ingredients excluding oil and cinnamon sugar. With electric beaters held in hand, stir in all ingredients until flours have absorbed all moisture which is going to prevent it from flying out of bowl when you start your beaters. Place beaters into machine. Switch on and beat until you have a smooth lump free batter.

Butter a preheated electric frying pan and drop large spoonfuls of mixture well spaced apart. Immediately close lid and allow to bake. Do NOT remove lid until you see air bubbles breaking on the surface and fritters are well risen, puffed up and setting on their uppersides. I usually have my dial set dead in center between numbers 2 – 3 in a Sunbeam electric fryng pan. Serve sprinkled with cinnamon sugar if you wish and enjoy! – Delish! 🙂

I made these with 5 ml baking powder and 2.5 ml bicarbonate of soda as pumpkin is acidic it does need baking soda but it can be left out as it is an ingredient in baking powder. To these I never added vanilla pudding powder.

To these I added Vanilla Pudding powder and WOW! It does really give it an upgrade!

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