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Pumpkin fritters

Pumpkin Fritters

Pumpkin fritters are vegan and oh so delicious! I was so surprised by these fritters that I made them two days in a row and even my better half could not tell the difference. They are crunchy on the inside and super soft and chewy. They remind me so much of my mother’s pumpkin fritters that we would have for Sunday lunch and I think even she would say that they are tasty.

Pumpkin Fritters are vegan and oh so delicious! I was so surprised by these fritters that I made them two days in a row and even my better half could not tell the difference. They are crunchy on the inside and super soft and chewy. They remind me so much of my mother’s pumpkin fritters that we would have for Sunday lunch and I think even she would say that they are tasty.

I am heading to Geneva for a visit this weekend to see my sister and her kiddies. My mother is coming to visit all the way from SA and I am getting excited to let all the niece and nephews play together and experience that for the actual first time with my mother being there with all of them. It’s a special time because we rarely get to experience that, whereas in SA our other siblings kind of take it for a weekend tradition.

So traveling to Geneva is a bit strenuous just because we live in die middle of nowhere. The nearest airport isn’t that far, but it just takes effort getting there. Driving one hour there, parking, flying one hour, plus taking the bus to my sis. It’s a whole day of traveling and I am usually finished after. One thing I am looking forward to is the fact that once we get there I’ll have a couple hours of rest (hopefully) with grandma nearby. I truly have been feeling like I miss family and friends so much.

So pumpkin fritters are the next best thing when comfort is needed. I adore spelt flour and have been using it so much lately. In French it’s called epeature if you live in France and you’d like to give it a try. You can even buy it in the local shops, not only in bio stores. It has a nutty yet light texture and has a bit of that extra spunk that the other gluten-free flour versions don’t have. You can try to add a bit of almond flour to make it even more grainy and delicious, just add more fluids to even out the batter. If you don’t have spelt flour available and would like to make these fritters gluten-free, try to use cornstarch and almond flour.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Pumpkin Fritters

Pumpkin fritters

Ingredients 

  • 3/4 cup roasted pumpkin
  • 3/4 – 1 cup spelt flour or any other flour that you have available
  • 1 tbsp coconut oil
  • 2 tbsp coconut sugar or maple syrup
  • 1/2 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • splash of vanilla essence

Salted caramel sauce

  • Find the recipe here

Actual vegan caramel

  • Find the recipe here

Extra’s

  • Extra coconut sugar
  • cinnamon

Method

  1. Mash together the pumpkin and the coconut oil.
  2. Mix together the almond milk, apple cider, sugar, vanilla essence, cinnamon, nutmeg, and salt.
  3. Mix this with the pumpkin and then add the spelt flour.
  4. Let it sit for 5 minutes or so to thicken and then start frying in coconut oil, it’s about 1 1/2 tbsp for each fritter.
  5. Let them fry for about 3-4 minutes on each side until brown and cooked on the inside (I find these cook a bit longer due to the vegan egg replacement)
  6. Serve at room temperature with coconut sugar and salted caramel sauce.

Notes:

  • You can sub the spelt flour for regular white flour or oats flour.
  • Add more milk if the batter is too thick, depending on type of flour you decide to use. (Oat flour soaks up more fluids)
  • Maple syrup or coconut sugar can be subbed by brown sugar or honey.
  • The best kind of pumpkin for the is recipe is a dense one like butternut ect.

Hope you like this recipe, I am def making this one on repeat with all the pumpkin’s this season!

Wish me luck for my travels**

M*

Some more autumn inspirations

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