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