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

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

 

These 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 ones below were made with pumpkin.

Notes:

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 pillowcase lined sieve through both layers of fabric. Find yourself a spare pillowcase and drain 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 the cupcake machine, as it does not set properly and remains partially wet on the 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 quickly, is lovely and does not have a higher 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, especially if you are short on time. Once the 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

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!

Oil or Schmaltz for frying – Lovely if you have some
Cinnamon sugar to serve (optional)

Ingredients:
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)
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Method:
Place the micro safe bowl onto the 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 the bowl when you start your electric beaters. Place beaters into the machine. Switch on and beat until you have a smooth lump-free batter.

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

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