Pampoenkoekies (South African Pumpkin Fritters)

• Prepare the Batter:

  In a large mixing bowl, combine the mashed pumpkin, flour, baking powder, sugar, milk, egg, cinnamon, nutmeg, allspice, and salt. Mix until you have a smooth batter.
• Heat the Oil:

  Pour vegetable oil into a deep frying pan or pot, ensuring it reaches about 3 inches (5 cm) deep. Heat the oil on medium heat until it reaches 350°F (175°C).
• Shape and Fry:

  The batter will be light and sticky. Use a spoon or your hands to scoop small portions of the batter and gently drop them into the hot oil. Fry in batches, avoiding overcrowding.
• Fry to Golden Brown:

  Cook each fritter for 2-3 minutes, turning them occasionally until golden brown on all sides.
• Drain Excess Oil:

  Remove the fritters with a slotted spoon and place them on napkins or paper towels to absorb any excess oil.
• Optional Coating:

  Roll the warm fritters in cinnamon sugar or serve them with the caramel glaze.

Caramel Glaze:

• Combine Ingredients:

  In a medium saucepan, mix sugar, water, and light corn syrup. Heat over medium-high heat for 5-10 minutes, allowing it to simmer without stirring. If the edges brown too quickly, gently swirl the pan.
• Add Cream and Butter:

  Lower the heat and carefully pour in the cream and butter, as the mixture may splatter. Stir until smooth and creamy.
• Cool and Serve:

  Remove the glaze from the heat and let it cool slightly. Drizzle over the fritters before serving.