Cripy Pumpkin fritters taken by peaachpurple
Pumpkin Fritters!!
Have you ever had pumpkin fritters for
tea time snacking?
These pumpkin fritters use the same
batter for banana fritters which you had
seen at roadside stall or food court.
Pumpkin fritters is one of our local street
food which is very common and popular
among Chinese and Malay consumers.
When you are craving for store bought
tidbits ( potato chips, etc), stop right
there!
Choose a healthier ingredient for your
cravings!
the batter by peachpurple
In order to make a fritter batter that
is crispy and crunchy, you need to
add in sufficient water into the flour
mixture.
After the flour mixture had been
incorporated with beaten egg, it helps
to stick the flour together into a thick
dough which is hard.
Hence, by adding water in the thicken
dough, it will induce a slimy, thick
batter which coat well with slices of
raw pumpkins.
You do not have to use baking
powder or yeast in this fritter batter.
It is puffy enough to produce the
crispy crunchy bites
l 2tbsp of bread crumbs or quick
instant oats
l 1 egg-beaten
l Sufficient water to make the batter
thick and slimy
l 5 tbsp of flour
l 1 tbsp of tapioca
l Salt and pepper
1. In a mixing bowl, mix in plain flour,
tapioca flour, salt and pepper together.
2. Add in beaten egg into the flour
mixture.
3. Mix together.
4. Pour in sufficient water
( not too much) by pouring gradually,
bit by bit.
5. Keep stirring the batter until it
becomes sticky and thick .
6. Scoop of a spoonful and drop it back,
it should drip slowly.
l Slice off the thick pumpkin
skin off.
l Use a stainless steel spoon to
scoop out the seeds and pulp
but don’t discard it.
l Briefly wash the pumpkin flesh.
l Cut the pumpkin into thin long
slices
l Deep each pumpkin slices into
the prepared batter.
l Make sure both sides are well
coated
l Bring a wok to heat with a lot
of cooking oil ( I used peanut oil)
l When the oil begins to feel hot,
slide in each coated pumpkin
fritters into the wok.
l Deep fry until both sides are
crispy brown.
l It takes around a few minutes
before you flip over the pumpkin.
l Pumpkins cooked easily under
hot temperature.
l Remove and allow excess oil
to absorb in kitchen paper towel.
l Serve hot with chilli sauce or
mayonnaise.
Yield: 3-4 persons
I particularly love this Pumpkin Walnut Cake with roasted shredded walnut scattered on the surface.
The cake is simply fluffy, moist and flavorful, naturally sweet, thanks to the boiled pumpkin, smashed into puree.
I even handmade this cake by beating the cake batter with a stainless steel fork and baked in a rice cooker instead of an oven.
The secret is not to over beat the batter and to smash the boiled, soft pumpkins with the back of a fork.
Do not use a food processor to turn it into a puree.
You won’t be able to taste the pumpkin in the cake.
Copyright allrights reserved by peachpurple
Photo belonged to peachpurple
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View Comments
that looks really delicious. I must give it a try
Whenever my gran brought a tray of these delicious pumpkin fritters out after lunch, I jumped up and down like only a little girl in love with her gran’s cooking can. I was obsessed with the light and fluffy fritters covered in sticky, gooey sauce. And now, years later, I feel no different.
My gran's pumpkin fritters | Pampoen koekies
Print
Light and fluffy pumpkin fritters (pampoen koekies) with caramel sauce. This recipe handed down to me by my gran is nostalgia on a plate.
Author: Alida Ryder
Recipe type: Dessert, South African, Pumpkin
Serves: approx 20
Ingredients
For the fritters
1 cup pumpkin, cooked and pureed
1 cup flour
2 teaspoon baking powder
2 tablespoon caster sugar
1 egg
¼ cup milk
pinch of salt
oil, for deep frying
For the Caramel Sauce
¾ cup sugar
1 cup cream
1 teaspoon vanilla extract
3 tbsp butter
½ cup golden syrup
1 teaspoon sea salt flakes
Instructions
For the fritters
Combine all the ingredients and mix until you have a smooth batter.
Heat the oil in a medium saucepan and fry spoonfuls of the batter until golden brown and cooked throughout, approximately 2-3 minutes.
Remove from the oil and allow to drain on kitchen paper.
Continue until all the fritters are cooked.
For the Caramel Sauce
Combine all the ingredients in a medium saucepan and allow to cook over a medium heat for 10-15 minutes until the sauce is thick and glossy.
Pour the syrup over the fritters and serve.