• Try this delicious vegan pumpkin fritters with chilli-miso caramel dipping sauce recipe for the perfect spin on your traditional pumpkin.

    Vegan pumpkin fritters with chilli-miso caramel dipping sauce

    By Christine Capendale Serves: Makes 20
    Total Time: 1 hr 30 mins



    • 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

    • 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



    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).


    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.


    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.


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

    Recipes by Christine Capendale

    Styling and photograph by Hein van Tonder

    Don’t forget to tag us on instagram  @foodandhomesa when you make this dish

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    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com