Spiced pumpkin fritters with dulce de leche cream

AT A GLANCE

  • Serves 6 - 8 people

Pumpkin and squash appear frequently in South American sweets - think creamy flan or picarones, Peru's free-form pumpkin doughnuts, served soused with syrup at street-side stalls. This is our version: instead of soaking them in syrup, we dust ours with icing sugar and cinnamon, and serve them with a rich dulce de leche cream.

  • 300 gm peeled pumpkin, cut into 2cm cubes
  • 80 gm melted butter or lard
  • 2 tbsp brown sugar
  • 1 egg yolk
  • 500 gm(3⅓ cups) plain flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon, plus extra for dusting
  • Vegetable oil, for deep-frying
  • Icing sugar, for dusting
  •  
  • Dulce de leche cream
  • 300 ml pouring cream
  • 100 gm dulce de leche (see note)
01   Steam pumpkin until tender (10-15 minutes), then transfer to a bowl and mash. Cool briefly, stir in butter, sugar and egg yolk, then flour, baking powder, cinnamon and a pinch of salt and mix until a soft dough forms. Turn out onto a lightly floured surface, knead until soft and silky, then cover loosely with a clean tea towel and rest for 30 minutes.
02   Meanwhile, for dulce de leche cream, stir ingredients in a saucepan over medium-high heat until melted, then refrigerate until required.
03   Heat oil in a deep saucepan to 180C. Roll out dough to 1cm thick and cut out 6cm rounds with a cutter. Make a hole in the centre of each, then deep-fry in batches, turning occasionally, until puffed and golden (2-3 minutes). Drain on paper towels, dust with icing sugar and cinnamon, and serve hot with dulce de leche cream for dipping.
NoteDulce de leche is a Spanish and Latin American caramel made with milk. It’s available from Latin American and Spanish shops.

Topics:

FRITTERS, RECIPE, DULCE DE LECHE, DESSERT, PUMPKIN, CINNAMON, WINTER, LATIN AMERICAN, PUMPKIN

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

LUCY TWEED

FEATURED IN

Jul 2016

Jul 2016

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