Pumpkin fritters, or pampoenkoekies, are a treasured South African side dish and sweet treat. They are soft inside, lightly crisp outside and delicious with cinnamon sugar.
Serves: 18 fritters Difficulty: Easy
Total time: 35 minutes Estimated cost: R45–R60 total; about R3 each
Prices are estimates and vary by shop, brand and area in South Africa.
Ingredients
- 2 cups cooked, drained pumpkin
- 1 cup cake flour
- 2 tsp baking powder
- 2 tbsp sugar
- ½ tsp salt
- 2 eggs
- 1 tsp vanilla essence
- Oil for shallow-frying
- ¼ cup cinnamon sugar
Method
- Mash the pumpkin and cool.
- Whisk in the eggs and vanilla.
- Mix in the flour, baking powder, sugar and salt.
- Drop tablespoons into medium-hot oil.
- Fry for 2–3 minutes per side until golden.
- Drain and coat with cinnamon sugar while warm.
Start with dry pumpkin
Drain the cooked pumpkin well and let steam escape before measuring two 250 ml cups. Watery pumpkin makes the batter spread and can leave the centres gummy. Mash until smooth and cool before adding the eggs. The batter should fall slowly from a spoon, not pour like cream.
Fry one test fritter
Use a shallow layer of oil over medium heat and start with one tablespoon of batter. If it browns before the middle sets, reduce the heat and make the fritters smaller. Cut the test fritter open: the centre should be cooked and tender, with no wet floury batter. Leave space between fritters so the oil temperature can recover.
Serve and store
For the cinnamon sugar, mix three tablespoons of sugar with one teaspoon of cinnamon and use as needed. Coat while warm and serve straight away for the crispest edges. Refrigerate cooled leftovers promptly for up to two days. Warm them on a tray in a 180°C oven until hot throughout; the microwave gives a softer result.