Pumpkin puffs

Recipe from: 4/5/2001 12:00:00 AM
Ingredients 12
Servings 22
Time

Ingredients

  • 250
    ml
    cooked pumpkin, mashed
  • 100
    ml
    water
  • a wide strip of orange rind
  • pinch of salt
  • 10
    ml
    sugar
  • 15
    ml
    butter
  • 15
    ml
    brandy
  • 85
    ml
    cake flour, sifted
  • 2
    extra-large eggs
  • 5
    ml
    baking powder
  • oil for deep-frying
  • cinnamon sugar or maple syrup
 

Method

 
Place the mashed pumpkin in a sieve to drain well and allow to cool slightly. Place the water, orange rind, salt, sugar, butter and brandy in a saucepan and heat slowly over low heat until the sugar and butter have melted. Bring to the boil and remove from the heat. Remove the orange rind and add the cake flour all at once. Stir with a wooden spoon until a ball of dough forms and it no longer sticks to the sides of the saucepan. Cool and add the eggs one by one, beating well with a wooden spoon after each addition. Add the mashed pumpkin and baking, powder and mix well. Heat enough oil in a saucepan and fry spoonfuls of the batter until nicely puffed out and golden brown. Drain on paper towels, sprinkle with cinnamon sugar or drizzle with maple syrup and serve immediately. Makes 20-25 puffs.
 

Read more on: deep-fry
 

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