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Vegan pumpkin fritters with chilli-miso caramel dipping sauce

Name: Vegan pumpkin fritters with chilli-miso caramel dipping sauce
Yield: Makes 20
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

January 10, 2020 (Last Updated: January 14, 2020)

Recipes by Christine Capendale

Styling and photograph by Hein van Tonder

Print Recipe

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

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.