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


  1. Add the beaten egg and vanilla essence to the pumpkin and mix well.
  2. Add the rest of the ingredients, and mix to a soft but firm consistency.
  3. Place spoonfuls of the mixture in hot oil in a frying pan.
  4. Fry the fritters on each side until golden brown.
  5. Remove with slotted spoon, and drain on a paper towel.


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