Spiced pumpkin fritters with dulce de leche cream

Name: Spiced pumpkin fritters with dulce de leche cream
Total time: 40 min
Yield: Serves 6 - 8
Ingredients: 300 gm peeled pumpkin, cut into 2cm cubes; 80 gm melted butter or lard; 2 tbsp brown sugar; 1 egg yolk; 500 gm plain flour (3⅓ cups); 2 tsp baking powder; 1 tsp ground cinnamon, plus extra for dusting; Vegetable oil, for deep-frying; Icing sugar, for dusting; 300 ml pouring cream; 100 gm dulce de leche (see note)

A twist on Peru's free-form pumpkin doughnuts, we dust ours with icing sugar and cinnamon then serve them with a rich dulce de leche cream.

Aug 15, 2016 2:00pm

By Emma Knowles

Serves 6 - 8
20 mins preparation
20 mins cooking

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.

Ingredients

300 gm peeled pumpkin, cut into 2cm cubes
80 gm melted butter or lard
2 tbsp brown sugar
1 egg yolk
500 gm plain flour (3⅓ cups)
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)

Method

Main

1
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.
2
Meanwhile, for dulce de leche cream, stir
ingredients in a saucepan over medium-high heat
until melted, then refrigerate until required.
3
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.