Plump ‘n Perfect Pumpkin Fritters

by Claire Minnaar


Pumpkin fritters, or “pampoenkoekies” as they’re affectionately known, are almost a tradition in most South African households. While not exactly the healthiest of side dishes, it’s worth pushing the diet aside for one day and enjoying a cinnamon-covered pampoenkoekie with a hearty meal of “rys, vleis en aartappels” (rice, meat and potatoes).

You will need:

  • 2 cup cooked butternut, drained
  • 4 tbsp cake flour
  • 2 tsp baking powder
  • 1 egg, lightly beaten
  • Pinch of salt
  • Oil for frying
  • Cinnamon sugar / xylitol for serving

To whip up a batch of moreish pampoenkoekies, do the following:

  1. Start by mashing the butternut in a mixing bowl with a fork or potato masher.
  2. Add the flour, baking powder, egg and salt to the mashed butternut, and mix everything together until well combined. Use your judgment here and add more flour if the batter doesn’t look firm enough.
  3. Pour the oil in a frying pan – nice a deep so the fritters will be halfway emerged in oil. Heat it up to frying point and drop spoonsful of mixture into the bubbling oil.
  4. After about a minute, flip the “koekie” over to see if it’s golden brown. If it’s looking good, leave it to cook on the other side until also deliciously crunchy.
  5. Place the “koekies” on a kitchen towel to help drain the excess oil.
  6. Finally, sprinkle generously with cinnamon sugar and serve warm with a lovely Sunday meal!

Yields approximately 15 fritters.

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