Vegan pumpkin fritters with chilli-miso caramel dipping sauce – Food & Home Magazine
Try this vegan pumpkin fritters with chilli-miso caramel dipping sauce recipe for the perfect spin on your traditional pumpkin fritters.
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Ingredients
- <h3>FRITTERS</h3>
- 1 red chilli, seeded and chopped
- 250g cooked pumpkin, mashed
- 75g cake flour
- 1 tsp baking powder
- 2 tbsp egg replacer (find at
- woolworths.co.za or faithfultonature.co.za)
- 2 tbsp coconut milk
- salt
- freshly ground black pepper
- 2 tbsp chopped fresh chives
- 2 tbsp chopped fresh coriander
- sunflower oil, to deep-fry
- <h3>DIPPING SAUCE</h3>
- 200g castor sugar
- 120ml water
- 2 tbsp soya sauce
- 2 garlic cloves, peeled and crushed
- 2 tsp grated fresh ginger
- 2 red chillies, seeded and chopped
- 4 tsp rice vinegar/lime juice
- 2 tbsp miso paste
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