Pumpkin Fritters, South African Recipe

Dry ingredients In a medium mixing bowl, combine the flour, baking powder, salt and spices. Give the ingredients a light mix to combine.
In a seperate small bowl, beat the egg and add the milk and vanilla. Pour these wet ingredients into the dry ingredients and give it another light mix.
Add the sugar, stir it in and add the pumpkin puree. Combine until the ingredients are incorporated (try not to overmix). It will seem dry but keep going, it turns into a thick batter, that's what you want.
Wet ingredients Heat the oil in a Dutch oven, deep skillet or non-stick pan on medium-high heat until it reaches 170-180 degrees C /338-356 degrees F.
Carefully drop teaspoon fulls of the batter into the oil and fry until they are golden brown. Depending on the size of your Dutch oven/pot add 4 to 7 at a time.
batter Remove the fritters with a large slotted spoon or a spider tool and place them on kitchen paper to drain. The paper should either be on a plate or tray to avoid a mess of oil dripping. Keep going until all the fritters are cooked.
Place on a plate or rack and serve with a sprinkle of cinnamon sugar, honey, syrup, icing sugar (powdered sugar) caramel sauce, or however you prefer. You can also serve this as they are. Best served fresh and warm.

Mix the cinnamon and sugar in a bowl. Sprinkle over the pumpkin fritters or add to a caramel sauce and roll the fritters in the sauce/cinnamon sugar for extra texture!The cinnamon sugar can be stored in a glass jar with a tight fitting lid in the pantry/kitchen cupboard for a couple months.