Recipe by evelyn/athens
These are addictive. They can be an appetizer, a side dish or the main meal itself (accompanied by a salad)
Top Review by Shirley H.
Being South African, and living abroad for 4 yrs, I certainly miss some of our "traditional foods". And since I have half a pumpkin in my fridge, I was wondering whether I could find the recipe for "pampoenkoekies". In general it is a wonderful side dish, and of course being SA bred, it is a family favourite, just like pancakes when it rains. Thanks a million.
- 907.18 g pumpkin, coarsely grated
- 1 large onion, chopped (1 cup)
- 2 green onions, sliced thin
- 14.79 ml olive oil
- 118.29 ml feta cheese, crumbled
- 1 egg
- 29.58 ml minced fresh dill
- 236.59 ml flour
- flour (for dredging)
- oil (for frying)
Directions See How It's Made
- Lightly salt the grated pumpkin and put in a colander to drain for 1/2 an hour.
- Get out as much water as you can by squeezing the pumpkin between your hands, before proceeding with recipe.
- Lightly saute the onion and green onion in 1 tblsp olive oil in a non-stick skillet.
- In a bowl, combine the pumpkin with the onion and add the feta, egg and dill.
- When this is combined well, add the flour, a little at a time, until you have a very soft dough.
- Take a tablespoonful of the pumpkin dough and drop into a the flour you've put aside for dredging.
- Gently press down on the dough to give it a pillowey-disk shape.
- Turn over and dredge other side.
- Do this to a number of fritters (as many as you think will fit into your frying pan at one go without over-crowding).
- Heat oil (we use olive oil here in Greece, but a vegetable oil could be used instead) over medium heat and, when hot, add fritters.
- Fry until deep golden-brown on both sides.
- Remove to paper towels to drain.
- Repeat, using up remaining fritter dough.