Name: Cape Malay Mashed Pumpkin fritters recipe (Pampoen koekies)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 500 grams raw pumpkin cubes, steamed and strained (approximately 500 ml or 2 cups mashed); 2 eggs (lightly beaten); 45 ml light brown sugar (approximately 3 tablespoons); 5 ml vanilla extract (approximately 1 teaspoon); 140 grams cake flour or fine sponge flour, sifted (approximately 250 ml or 1 cup); 1.25 ml salt (approximately 1/4 teaspoon); 10 ml baking powder (approximately 2 teaspoons); Oil for frying (use as required ); up to 60 ml self raising flour if the batter is too liquid as a result of watery pumpkin; 100 grams caster sugar or fine granulated sugar (approximately 125 ml or 1/2 cup); 10 ml cinnamon powder (approximately 2 teaspoons)

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Cape Malay Mashed Pumpkin fritters recipe (Pampoen koekies)

Razena Schroeder

These delicious pampoenkoekies or pumpkin fritters are light and airy but sweet and comforting.

3.77 from 26 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizers and Starters

Cuisine Cape Malay

Servings

Calories 120 kcal

Equipment

Ingredients

Mashed pumpkin fritters batter

500 grams raw pumpkin cubes, steamed and strained approximately 500 ml or 2 cups mashed
2 eggs lightly beaten
45 ml light brown sugar approximately 3 tablespoons
5 ml vanilla extract approximately 1 teaspoon
140 grams cake flour or fine sponge flour, sifted approximately 250 ml or 1 cup
1.25 ml salt approximately 1/4 teaspoon
10 ml baking powder approximately 2 teaspoons
Oil for frying use as required
up to 60 ml self raising flour if the batter is too liquid as a result of watery pumpkin

Cinnamon sugar

100 grams caster sugar or fine granulated sugar approximately 125 ml or 1/2 cup
10 ml cinnamon powder approximately 2 teaspoons

Instructions

How to make pumpkin fritters

Mash the cooked pumpkin and strain off any remaining liquid that collects.
Whisk the eggs with the sugar for 5 minutes until it is light and airy and 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 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.

Notes

Butternut squash can be used if pumpkin is not available.
This recipe can be made into savory pumpkin fritters by adding less or leaving out the sugar and adding any of the following:
- a cup of grated hard cheese like parmesan or pecorino and fresh chopped rosemary.
- a cup of crumbled feta and shredded mint leaves.
- a tablespoon of harissa paste

Nutrition

Serving: 0gCalories: 120kcalCarbohydrates: 25gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 28mgSodium: 58mgPotassium: 271mgFiber: 1gSugar: 14gVitamin A: 3606IUVitamin C: 4mgCalcium: 74mgIron: 1mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword simple recipe, vegetarian, winter recipe

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