Recipes Vegetarian
Pumpkin Fritters with Caramel Sauce

This firm South African favourite combines the goodness of pumpkin and honey. Served with a creamy caramel-flavoured sauce and a dusting of cinnamon sugar. A lovely treat if you’re not in too much of a hurry.


Caramel Sauce

  • 250 ml (1 C) cream
  • 125 ml brown sugar
  • 65 ml butter


  • 500 g peeled pumpkin, cut into chunks
  • 250 ml (1 C) cake flour
  • 10 ml (2 t) baking powder
  • 2.5 ml salt
  • 65 ml honey
  • 1 egg
  • 65 ml milk
  • Sunflower oil for frying
  • Cinnamon sugar for dusting



  1. To make the caramel sauce, place the cream, butter and brown sugar into a small saucepan.
  2. Bring to the boil, stirring often until all the sugar has dissolved and the sauce is smooth.
  3. Set aside.
  4. Boil the pumpkin in water until soft and tender.
  5. Drain and mash and allow to cool.
  6. Add the flour, baking powder, salt and the honey and stir well to mix.
  7. Whisk in the egg and the milk until the batter is quite smooth.
  8. Heat the oil in a large saucepan over high heat.
  9. Drop-in spoonfuls of the fritter mixture into the oil, cooking only 3 or 4 fritters at a time.
  10. Fry until golden, turning the fritters over in the oil during cooking.
  11. Drain lightly on kitchen paper.
  12. Sprinkle with cinnamon sugar and serve immediately with the caramel sauce.

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