Make your ouma proud and use this Cape Malay Pampkoenkoekies recipe to make traditional Pumpkin fritters like a legitimate South African citizen! Serve these delicious pillows of comfort with breakfast, tea or with a steaming bowl of soup.
- 500g grams raw pumpkin cubes, steamed, strained and mashed
- 2 eggs lightly beaten
- 45 ml light brown sugar
- 5 ml vanilla extract approximately
- 140 grams cake flour
- 1/4 teaspoon salt
- 10 ml baking powder approximately 2 teaspoons
- 125 ml milk
- Oil for frying use as required
- up to 60 ml self-raising flour
- 100 grams caster sugar or fine granulated sugar
- 10 ml cinnamon powder
- Mash the cooked pumpkin and strain off any remaining liquid.
- Whisk the eggs with the sugar for 5 minutes until it is light and airy.
- Add the vanilla extract.
- Sift over the salt, cake flour and baking powder, add pumpkin and whisk to combine.
- Leave to rest for 10 minutes before frying.
- Mix together the cinnamon and sugar and leave until required for sprinkling.
- Add the self-rising flour to the batter if the batter is loose.
- Heat 1 cm oil in a pan over medium-high.
- Use an ice-cream scoop to measure out the pumpkin fritters batter into the oil
- When bubbles form on the surface flip the fritters and fry on the other side until done. About 2 minutes.
- Remove from the oil and drain on absorbent paper then dip or sprinkle with cinnamon sugar.
- Serve warm.