Best 2 Pumpkin Fritters South African Recipes

PUMPKIN FRITTERS / PAMPOEN KOEKIES

Pumpkin Fritters / Pampoen Koekies image

This is a South African recipe (from Magdaleen van Wyk's The Complete South African Cookbook), something my mom used to make. Pumpkins abound at the moment, so I thought I'd share it with everyone. They are really delicious. Let me know what you think!

Provided by Luschka

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

500 ml cooked pumpkin, mashed
1 egg, beaten
62 1/2 ml flour
10 ml baking powder
1 ml salt
margarine or oil
sugar, mixed with
cinnamon
lemon slice

Steps:

Combine the pumpkin, flour, baking powder and salt to form a soft batter.
Add the egg and beat well.
HEat the butter, margarine or oil in a frying pan until it sizzles.
Drop spoonfuls of the batter in the fat and fry the fritters on both sides until golden brown.
Remove and keep warm. Serve hot, sprinkled with sugar and cinnamon and garnished with slices of lemon.

Nutrition Facts : Calories 75.5, Fat 1.4, SaturatedFat 0.5, Cholesterol 52.9, Sodium 319.1, Carbohydrate 13.3, Fiber 1.6, Sugar 1.4, Protein 3.4

PUMPKIN FRITTERS, SOUTH AFRICAN RECIPE

Pumpkin Fritters, South African Recipe image

These fritters can be made either as a dessert and served with cinnamon-sugar, or as a side dish with venison or ham, and they go surprisingly well with fish! The sweetness-with-spice is typical of the cooking style of the then Malay slaves. It's a down-home comfort dish and ideal for left-over pumpkin.

Provided by Zurie

Categories Vegetable

Time 30m

Yield 12 fritters, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cooked pumpkin, dry (see note below)
1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking powder (not soda)
2 tablespoons granulated sugar
2 large eggs
oil (for frying)
cinnamon sugar, if used

Steps:

Put all the dry ingredients in a processor.
If not using a processor, put in a mixing bowl, and mix well.
Add the eggs, and process well until a thick batter forms -- or mix well in the mixing bowl. The batter should almost hold its shape when tested with a spoon.
If the batter is too stiff, add a tiny amount of milk. If by any chance it is runny, add more flour (shouldn't happen!).
Heat oil in a pan, using medium to high heat to start with.
Scoop up heaped tablespoons of batter, and drop into pan, but not too close together. You won't have huge fritters as some of the batter will stay clinging to the spoon.
Fry until firm and golden on the underside, then flip over and fry on other side.
(You could use a non-stick pan and not use oil or butter, but a little oil is preferable).
The fritters will puff up slightly and keep their shape, but will deflate a bit as you take them out of the pan. To test for doneness, press very lightly on the fritters. When done, they will tend to spring back. If still uncertain, press harder: no batter should run out the sides.
Serve warm, either as a side dish, or as a dessert with plenty of crunchy cinnamon-flavoured sugar.
NOTE 1: The pumpkin MUST be dry. We do not have canned pumpkin in South Africa, and would use home-cooked pumpkin. Whatever: drain very well, or cook the pumpkin in a pot without a lid until all water has evaporated.
NOTE 2: I do not know if your canned pumpkin is sweetened. If so, don't add sugar -- it's your choice.
NOTE 3: I specified yellow sugar, which Zaar's format does not recognise. Use brown or white if no yellow granulated sugar available.