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Spiced pumpkin fritters with dulce de leche cream

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.

By Emma Knowles
  • Serves 6 - 8
  • 20 mins preparation
  • 20 mins cooking
Spiced pumpkin fritters with dulce de leche cream
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.

Notes

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