Spiced Pumpkin Fritters with Dulce de Leche Cream


A twist on Peru's free-form pumpkin doughnuts, we dust ours with icing sugar and cinnamon then serve them with a rich dulce de leche cream.

What you will need

300 gm peeled pumpkin, cut into 2cm cubes

80 gm melted butter or lard

2 tbsp brown sugar

1 egg yolk

500 gm(3⅓ cups) plain flour

2 tsp baking powder

1 tsp ground cinnamon, plus extra for dusting

Vegetable oil, for deep-frying

Icing sugar, for dusting

  Dulce de leche cream

300 ml pouring cream

100 gm dulce de leche (see note)


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