I made the butternut version, here is the pumpkin version, with the easiest caramel sauce to go with it!
1/4 Piece Pumpkin peeled and chopped into blocks
310ml Self Raising Flour
30ml Caster Sugar
Pinch of Salt
Sunflower oil for the pan
3 Ingredient Caramel Sauce:
Take 1 can of caramel and mix with 1 cup of milk and 1 Tablespoon of cornflour, on the stove top till sauce like consistency. Serve with the pumpkin fritters.
In a microwave safe bowl put the pumpkin, pinch of salt and boiling water.
Place in the microwave uncovered for 10min. till the pumpkin is soft.
Drain the excess water and mash the pumpkin.
Add the eggs and sift the self raising flour and add to the pumpkin mixture, and a pinch of salt, together with the caster sugar.
In a pan add the oil, if the oil is hot add a scoop full of the mixture and place in the oil.
Let the pumpkin fritters cook in the oil so that it is golden brown on each side.
Place on a kitchen paper towel so that the oil can drain off.
Scoop some teaspoons of the caramel sauce over the pumpkin fritters and enjoy!
Serve and enjoy!