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Receta Pumpkin Fritters with Orange Creme Anglaise
by Nina Timm

Pumpkin Fritters with Orange Creme Anglaise

A giant leap from your ordinary pumpkin Fritters. Works well as dessert, after school snack or side dish without the Crem Anglaise.

Calificación: 4.7/5
Avg. 4.7/5 3 votos
Tiempo de Prep: Sudáfrica South african
Tiempo para Cocinar: Raciónes: 6 servings

Ingredientes

  • Creme Anglaise
  • 2 cups whole milk
  • 1/2 vanilla bean, split lengthwise and seeds scraped
  • 1 tsp orange zest
  • 6 large egg yolks
  • 1/2 cup sugar
  • 2 tbsp orange liqueur - optional
  • Pumpkin Fritters
  • 500gr pumpkin - weigh after it has been peeled (even butternut will do)
  • 120g flour
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 2 eggs
  • vegetable oil for frying
  • cinnamon sugar for dusting

Direcciones

  1. In a medium pot, bring the milk, vanilla bean and vanilla seeds, and orange zest to a simmer over medium-high heat. Remove from the heat and discard the vanilla bean and zest.
  2. In a bowl, whisk together the egg yolks and sugar until thick and ribbons form, about 3 minutes. Gradually whisk in about 3/4 cup of the hot milk, and whisk until well incorporated. Add the egg mixture to the pot with the remaining milk and cook, stirring, until it forms a thick custard, about 5 minutes. Remove from the heat and strain into a clean bowl to cool. Add the orange liqueur if you wish.Cover with plastic wrap, to prevent a skin from forming, and refrigerate until cool, about 2 hours, or overnight.
  3. Cut the pumpkin into chunks and cook in water until very soft. Drain and allow to cool. Place all the ingredients, including the pumpkin into a blender and blend. Heat the oil in a saucepan and when the oil is hot, drop spoonfuls of the batter into the oil. When golden brown on both sides, take out of the oil and drain. Dust with cinnamon sugar and serve with the Orange Creme Anglaise.