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Pumpkin Fritters
Pampan
Sweet and slightly savory fritters made from mashed pumpkin, flour, and spices, deep-fried to a golden brown. A popular snack or dessert.
ð§ ææ
- 2 cups Cooked mashed pumpkin(well drained)
- 1 cup Self-raising flour(or 1 cup flour + 1 tsp baking powder)
- 1 Egg(beaten)
- 0.5 tsp Vanilla essence(optional)
- 2 tsps Baking powder
- 0.25 tsp Salt
- 1 tbsp Brown sugar
- Oil for frying(vegetable or canola)
- Caster sugar or brown sugar(for dusting (optional))
- Cinnamon(for dusting (optional))
ðšâð³ äœãæ¹
- 1
In a bowl, combine the well-drained mashed pumpkin, beaten egg, and vanilla essence (if using). Mix well.
- 2
Add the self-raising flour (or flour and baking powder), additional baking powder, salt, and brown sugar to the pumpkin mixture. Mix until a soft but firm consistency is achieved. The batter should be thick enough to hold its shape.
- 3
Heat about 2-3 inches of oil in a deep frying pan or pot over medium-high heat until it reaches about 170-180°C (338-356°F). Test the oil by dropping a small spoonful of batter; it should sizzle and float.
- 4
Carefully drop rounded spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes per side, or until golden brown and cooked through.
- 5
Remove the fritters with a slotted spoon and drain them on paper towels to absorb excess oil.
- 6
If desired, dust the warm fritters with caster sugar or brown sugar and cinnamon before serving.
ð¡ ããã®ã³ã
- âEnsure the mashed pumpkin is well-drained to avoid a runny batter.
- âDo not overcrowd the pan when frying; fry in batches.
- âThe oil temperature is crucial for evenly cooked fritters.
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- Add spices like cinnamon, nutmeg, or ginger to the batter for extra flavor.
- Serve with a caramel sauce or honey.
- For a less sweet version, reduce the amount of sugar.