Vegan pumpkin fritters with chilli-miso caramel dipping sauce

Vegan pumpkin fritters with chilli-miso caramel dipping sauce

Recipes by Christine Capendale

Styling and photograph by Hein van Tonder

Vegan pumpkin fritters with chilli-miso caramel dipping sauce

Serves: Makes 20
Total Time: 1 hr 30 mins

Ingredients

  • FRITTERS

  • 1 red chilli, seeded and chopped
  • 250g cooked pumpkin, mashed
  • 75g cake flour
  • 1 tsp baking powder
  • 2 tbsp egg replacer (find at
  • woolworths.co.za or faithfultonature.co.za)
  • 2 tbsp coconut milk
  • salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh chives
  • 2 tbsp chopped fresh coriander
  • sunflower oil, to deep-fry
  • DIPPING SAUCE

  • 200g castor sugar
  • 120ml water
  • 2 tbsp soya sauce
  • 2 garlic cloves, peeled and crushed
  • 2 tsp grated fresh ginger
  • 2 red chillies, seeded and chopped
  • 4 tsp rice vinegar/lime juice
  • 2 tbsp miso paste

Instructions

1

For the fritters, place the 1 chopped red chilli along with the remaining fritter ingredients in a large bowl. Mix until a smooth batter forms (the mixture shouldn’t be too wet).

2

In a deep fat fryer/large, deep pot, heat the sunflower oil to 160˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Working in batches, drop heaped tablespoonfuls of the batter into the hot oil and fry until golden brown and cooked through, about 2 minutes per side. Using a slotted spoon, remove the fritters from the oil and place on paper towel to absorb excess oil.

3

For the caramel sauce, melt the castor sugar in a saucepan placed over low heat, swirling the saucepan regularly, until the sugar turns a deep amber colour. Do not stir. Remove from heat and add the water and soya sauce. Stir until combined. Add the crushed garlic, grated ginger, 2 chopped red chillies, rice vinegar/ lime juice and miso paste. Return to the stove and cook over medium heat until the mixture thickens to a syrupy consistency. Remove from heat and transfer to a heatproof glass jar with a lid. Set aside until completely cooled.

4

Serve the pumpkin fritters warm, with the caramel sauce alongside.

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