Recipes by Christine Capendale
Styling and photograph by Hein van Tonder
Vegan pumpkin fritters with chilli-miso caramel dipping sauce
- 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.