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.

Ingredients

• 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

Cinnamon sugar

• 100 grams caster sugar or fine granulated sugar
• 10 ml cinnamon powder

Instructions

1. Mash the cooked pumpkin and strain off any remaining liquid.
2. Whisk the eggs with the sugar for 5 minutes until it is light and airy.
3. Add the vanilla extract.
4. Sift over the salt, cake flour and baking powder, add pumpkin and whisk to combine.
5. Leave to rest for 10 minutes before frying.
6. Mix together the cinnamon and sugar and leave until required for sprinkling.
7. Add the self-rising flour to the batter if the batter is loose.
8. Heat 1 cm oil in a pan over medium-high.
9. Use an ice-cream scoop to measure out the pumpkin fritters batter into the oil
10. When bubbles form on the surface flip the fritters and fry on the other side until done. About 2 minutes.
11. Remove from the oil and drain on absorbent paper then dip or sprinkle with cinnamon sugar.
12. Serve warm.