Pumpkin Fritters, South African Recipe

"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."
photo by a food.com user photo by a food.com user
Ready In:
12 fritters




  • 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.

Questions & Replies

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  1. I found putting a lid on them while cooking really helped them firm up faster.
  2. I made these fritters today- the spicy cinnamon ( and I added a dash of nutmeg) are a divine smell on a cold autumn day. I am from South-Africa so these made me real home sick and best of all my hubby, friends and family loved it!!! Will defnitly make it again!!
  3. as a Malay Slave Descendant, I am delighted to learn that we have contributed something so tasty to society. At least something good has come out of our suffering!!!!!
  4. I followed all the steps but also added some fine desiccated coconut.It was very tasty
  5. outstanding - ex South Africian


  1. Use Baby Cos lettuce if you can't get cilantro.
  2. I also made some Kulcha.I did not have any Cilantro so I chopped some baby cos lettuce instead.It went well .I also cooked the leavened bread on a Pie and Supreme Pizza maker. It only took a few drops of Extra Virgin oil to cook the bread.The dough was very soft as water was added teaspoon at a time
  3. Added 1/2 cup fine coconut.


I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
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