In the past years that the Belle Vue Wedding Venue is up and running, we never had a function without the traditional Pumpkin or Butternut Fritters served as a side with the main meals.
They are juicy, soft, and sweet and can opt as a dessert. With this one function we had, the dessert was a Black Forest Cake and we all know that a Black Forest Cake is drenched in cherry liqueur. When the dessert was served, one of the guests came into the kitchen (which freaks me out – guests don’t belong in a kitchen) and said: “I am a recovered alcoholic, please are there any leftover fritters that I can have for dessert.” And this is how this dessert saw the light of day.
I altered the original recipe by drenching the fritters in a lemon syrup instead of the traditional caramel syrup. The white chocolate sauce is adapted from one of C. Louis Leipoldts’ recipes which he served as a dessert soup. His recipes are interesting, it reads like a story, no lists or numbered methods. No, a story. Here follows his Chocolate Soup recipe in Afrikaans:
“Maak vier eetlepels vol fynmeel bruin in ‘n kastrol en voeg versigtig by drie koppies kokende melk; roer goed dat daar geen klontjies kom nie; voeg by twee eetlepels suiker en twee eetlepels fyngemaakte vanieljesjokolade. Laat opkook, gooi oor geroosterde brood en dien op.”
Translated to English: “Brown four tablespoons of fine flour in a saucepan and gently add three cups of boiling milk; stir well so that there are no lumps; add two tablespoons of sugar and two tablespoons of vanilla chocolate bring to a boil. Pour soup over toasted bread and serve. “
Lemon Butternut Fritters with White Chocolate Sauce
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30 – 36 Fritters
May 2, 2020
by LG Coetzee
750g Butternut, cooked, mashed and cooled (About 1kg raw Butternut).
300g Cake Flour (2 cups)
15ml Baking Powder
500ml Sunflower Oil, for deep frying
400g Sugar (2 cups)
500ml Water (2 cups)
125ml Lemon Juice (1/2 cup)
Zest of 2 lemons finely grated
White Chocolate Sauce:
30ml Cake Flour
60g White Chocolate, chopped
Mix the mashed butternut, eggs, and salt together until well incorporated.
Sieve the cake flour and baking powder and mix it into the pumpkin mixture to form a soft dough.
Heat the sunflower oil in a deep saucepan over moderate heat.
Add tablespoonfuls of the batter into the heated oil and fry until light brown / golden color and cooked.
When cooked, remove from the fritters from the oil and place it on kitchen paper to drain the oil.
Transfer the drained fritters to a dish and keep warm.
Add al the ingredients, except for the maizena, into a saucepan over moderate heat and bring to a boil.
Dissolve the maizena in a little bit of water and add it to the syrup and cook for 5 minutes.
Pour half of the sauce over the fritter and allow it to soak for 5 minutes.
Turn the fritters over and pour the rest of the sauce over it.
Keep warm until ready to serve.
White Chocolate (Quick Method):
In a microwave-safe bowl, whisk the flour, sugar, and milk together.
Heat in microwave for 5 minutes on high. Pause every minute and whisk thoroughly to ensure that it is lump-free.
Finally, add the white chocolate and butter and stir until thoroughly mixed.
White Chocolate (Leipoldt’s Method):
Start by making a roux. Melt the butter in a saucepan that is big enough to take double the amount of liquid. When the butter is melted add the flour and whisk until well combined.
Add the milk, little at a time, and whisk continuously to prevent lumps from forming. When all the milk has been added, bring to a boil.
Remove from the heat and add the white chocolate and stir until the chocolate is fully incorporated into the sauce.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.