PUMPKIN FRITTERS (Serves 6)
Pumpkin fritters, known as Pampoen koekies in Afrikaans, are a delicious addition to a family supper, either as part of the meal or for dessert. My father loved these tasty little pancakes, as he loved all Boere kos (famers’ fare), and I have fond memories of my nanny Regina Kunene making them in the kitchen on cold winter evenings. Later, when I had my own family, my housekeeper Florence Bogale would also turn these out – so quickly and easily, it was a joy to both observe and to taste!
- 2 cups cooked mashed pumpkin, well drained. This is important to avoid having a runny batter.
- ½ tsp vanilla essence (optional)
- 1 egg, beaten
- About a cup of self-raising flour, or 1 cup flour with 1 tsp baking powder. As flours vary from country to brand, just add enough to your batter to achieve a soft dropping consistency.
- 2 tsps baking powder (additional)
- ¼ tsp salt
- 1 tbsp brown sugar
- Oil for frying
Dust with castor sugar or light brown sugar and cinnamon
- Add the beaten egg and vanilla essence to the pumpkin and mix well.
- Add the rest of the ingredients, and mix to a soft but firm consistency.
- Place spoonfuls of the mixture in hot oil in a frying pan.
- Fry the fritters on each side until golden brown.
- Remove with slotted spoon, and drain on a paper towel.