Pumpkin Fritters(Pampoen koekies in Afrikaans) are moreish for breakfast or even as a dessert and are also quick and easy to make!
After cooking the 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 a shallow pan with a tablespoon of 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 by Dee