• 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

    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.

    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

    ALSO SEE: Four ingredient chicken cheese egg muffins

    Four-ingredient chicken and cheese egg “muffins”

    ALSO SEE: 2-ingredient lentil tortillas with steak & kiwi salad

     

    Imka Webb
    Author

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