Pumpkin Fritters (Pampoenkoekies)

Name: Pumpkin Fritters (Pampoenkoekies)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 42 fritters
Ingredients: 325 ml flour; 20 ml baking powder; salt, to taste; 625 ml butternut squash, cooked; 2 eggs, separated; oil, for frying; 125 ml boiling water; 250 ml sugar; 60 ml butter; 250 ml milk; 10 ml cinnamon; 15 ml flour; salt, to taste

Submitted by Bokenpop aka Mad

"This is a wonderful contribution to a Thanksgiving meal. These are rich and delicious morsels normally served hot with the meal but are equally tasty the next day as a cold dessert. Please note, prep time includes frying time."

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Ready In:: 1hr
Ingredients:: 13
Yields:: 42 fritters

ingredients

325 ml flour
20 ml baking powder
salt, to taste
625 ml butternut squash, cooked
2 eggs, separated
oil, for frying
125 ml boiling water
250 ml sugar
60 ml butter
250 ml milk
10 ml cinnamon
15 ml flour
salt, to taste

directions

FRITTERS:
Sift all dry ingredients.
Mash pumpkin finely and beat in egg yolks.
Whisk egg whites til light and fluffy - do not make them too stiff.
Gently mix egg whites into pumpkin and then fold pumpkin mixture into dry ingredients.
Fry tablespoonsful of fritter batter in hot oil until golden brown.
Drain on paper towel and place into ovenproof dish.
Now preheat the oven to 180°C.
SYRUP:
Bring water, sugar, butter, milk, cinnamon, and salt to the boil, lower heat and thicken with flour.
Pour syrup over fritters and bake for 15 - 30 minutes.

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Reviews

Oh wow, I haven't had pumpkin fritters since leaving South Africa 14 years ago !! Admittedly these are bland, but it's an acquired taste which our family just loves! Thank you for sharing this recipe!

Iluv2cook59
Easier to make than you would think. But they are sort of bland for my taste. I nt the second batch, I added nutmeg and cinnamon to the fritter batter, and nutmeg and more cinnamon to the syrup. Still bland-ish.

CincySurfer

RECIPE SUBMITTED BY

Bokenpop aka Mad

Milford, Delaware

I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!

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