Pumpkin fritters (Pampoen koekies in Afrikaans) are moreish for breakfast or even as a dessert and also quick and easy to make!
After cooking pumpkin for fritters, I place the cooled vegetable in a sieve over a bowl and allow it to drain overnight.
2 cups pumpkin, cooked and mashed
1 cup self-raising flour
1/2 cup ground oats
1/2 cup roughly ground nuts/seed/coconut
1 egg, beaten
1 tablespoon brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
Spice – teaspoon each of ginger and cinnamon – optional
Sugar and cinnamon mix to sprinkle over after cooking.
Mix all the above together with a large wooden spoon.
Cover the bowl and set aside for an hour or two to allow the dry ingredients to absorb moisture and the mixture to firm.
Heat shallow pan with tablespoon coconut oil, or vegetable oil.
I use a soup spoon as a measure and drop about five to six portions of pumpkin batter into the oil.
Don’t crowd the pan.
When the bottom is checked and is golden brown, carefully turn each fritter over and allow to cook until set.
Place two sheets of kitchen paper on a plate and sprinkle with spiced sugar.
Then place the hot fritters on top of the sugar and sprinkle over the top of the fritter.
This mixture will last, covered, in the fridge for about five days.
A caramel sauce, drizzled over, is a delightful way to enjoy this fritter.
Blend a can of Dulce de leche / to us in South Africa that’s “caramel treat”, cooked condensed milk, with plain full cream yogurt and Bob should be your uncle!
Prepared, tried and tested Dee Harris
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