PUMPKIN FRITTERS

2 cups mashed pumpkin
1 cup flour
2 tsp baking powder
1 Tbls sugar
¼ cup milk
½ tsp nutmeg
¼ tsp all spice
¼ tsp salt
1 egg
Oil for deep-frying

FOR ROLLING IN:
125 ml white sugar
15 ml ground cinnamon

CARAMEL GLAZE:
1 cup sugar
3 Tbls water
¾ cup heavy cream
1 Tbls butter
1 Tbls light corn syrup

METHOD:

In a bowl, mix pumpkin, flour, baking powder, sugar, milk, egg, cinnamon,
nutmeg, salt and all-spice. Stir until combined.
In a saucepan, heat oil for frying. 350 degrees C.
Drop in batter using spoon. Do not overcrowd pan.
Fry for 2-3 minutes until golden brown.
Drain from oil. Roll in the cinnamon sugar.

GLAZE:
Add water, sugar and syrup in a pan. Stir.
Heat for 5-10 minutes. Swirl u yum it caramelizes.
Lower the heat. Gently add cream and butter. It will splatter, be careful.
Stir in smooth consistency.
Remove from heat and leave to cool.

Serve with fritters.
Enjoy!

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