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Spiced pumpkin fritters with dulce de leche cream

Pumpkin and squash appear frequently in South American sweets - think creamy flan or picarones, Peru's free-form pumpkin doughnuts, served soused with syrup at street-side stalls. This is our version: instead of soaking them in syrup, we dust ours with icing sugar and cinnamon, and serve them with a rich dulce de leche cream.

You'll need

300 gm peeled pumpkin, cut into 2cm cubes 80 gm melted butter or lard 2 tbsp brown sugar 1 egg yolk 500 gm(3⅓ cups) plain flour 2 tsp baking powder 1 tsp ground cinnamon, plus extra for dusting Vegetable oil, for deep-frying Icing sugar, for dusting   Dulce de leche cream 300 ml pouring cream 100 gm dulce de leche (see note)


  • 01
  • Steam pumpkin until tender (10-15 minutes), then transfer to a bowl and mash. Cool briefly, stir in butter, sugar and egg yolk, then flour, baking powder, cinnamon and a pinch of salt and mix until a soft dough forms. Turn out onto a lightly floured surface, knead until soft and silky, then cover loosely with a clean tea towel and rest for 30 minutes.
  • 02
  • Meanwhile, for dulce de leche cream, stir ingredients in a saucepan over medium-high heat until melted, then refrigerate until required.
  • 03
  • Heat oil in a deep saucepan to 180C. Roll out dough to 1cm thick and cut out 6cm rounds with a cutter. Make a hole in the centre of each, then deep-fry in batches, turning occasionally, until puffed and golden (2-3 minutes). Drain on paper towels, dust with icing sugar and cinnamon, and serve hot with dulce de leche cream for dipping.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Additional Notes

Dulce de leche is a Spanish and Latin American caramel made with milk. It’s available from Latin American and Spanish shops.

Featured in

Jul 2016

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