Makes: 25 fritter
Preparation time: 10 minutes
Frying time: 15 minutes
These pumpkin gulgulas are crisp on the outside and light and spongy on the inside.
Ingredients
1 Pumpkin/Butternut (700g), peeled and cubed; steamed and mashed
250g Cake Flour
1 Tbs Baking Powder
5 Tbs Caster Sugar
1 tsp Vanilla Essence
Coldwater as needed
Vegetable Oil, for frying
Method
In a medium bowl, combine the cake flour, baking powder, and caster sugar.
Add the mashed pumpkin/butternut and vanilla essence to the mixture and enough cold water to form a mixture that loosely holds its shape.
In a large pot, pour in vegetable oil to approximately 2.5cm in depth. Heat the oil to 165°C.
Once the oil is hot, using your dominant hand, scoop the mixture with your fingers, between your four fingers and thumb. Using your thumb, drop the mixture into the hot oil, being careful of the oil splashing.
Remove the fritters once they are golden in colour. Place onto a paper towel to absorb the excess oil.
To reheat, place in an air fryer at 180°C for 5 minutes.
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