For the Fritters
- 225g Pumpkin, cooked and pureed
- 150g Cake Flour
- 2 tsp Baking Powder
- 2 tbsp Caster Sugar
- 1 Egg, beaten
- 1/4 cup Milk, room temperature
- 50ml Kerrygold Pure Irish Salted Butter
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Cardamom Powder
- Pinch of crushed Cloves
- Oil for Deep Frying
For the Caramel Sauce
- 200g Granulated Sugar
- 90g Kerrygold Pure Irish Salted Butter
- 125ml Fresh Cream
For the FrittersCombine all the ingredients and mix until you have a smooth batter.
Heat the oil in a medium saucepan and fry spoonfuls of the batter until golden brown and cooked throughout approximately 2-3 minutes.
Remove from the oil and allow to drain on kitchen paper. Continue until all the fritters are cooked.
For the Caramel SauceTo make your own caramel, heat granulated sugar in a medium saucepan over medium heat stirring constantly with a heat resistant rubber spatula or wooden spoon. The sugar will form clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir.
Once sugar is completely melted, add the butter. Be careful because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted. If your butter and sugar are separating remove off the heat and whisk vigorously for the few minutes.
Very slowly drizzle in 1/2 cup of fresh cream while stirring. The mixture will rapidly bubble when added since the cream is colder than the caramel. Allow the mixture to boil for 1 minute before removing from the heat.
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