South African
Pampoenkoekies
These South African pumpkin fritters are soft and sweet inside with crisp golden edges, finished with warm cinnamon sugar. They are best made with well-drained cooked pumpkin so the batter fries up light instead of heavy.
Watch it madeSouth Side Cuisine · 1:01
Ingredients
- Cooked pumpkin, well drained and mashed1 cup
- Large egg1
- Cake flour1/3 cup
- Baking powder1 tsp
- White sugar1 tbsp
- Fine salt1/4 tsp
- Ground nutmeg1 pinch
- Sunflower oil, for shallow frying1/3 cup
- White sugar, for sprinkling2 tbsp
- Ground cinnamon1/2 tsp
Method
- Place the cooked pumpkin in a sieve and press out as much liquid as possible, then mash it until fairly smooth.
- In a bowl, beat the egg lightly, then stir in the mashed pumpkin.
- Add the cake flour, baking powder, sugar, salt, and nutmeg, and mix just until a thick spoonable batter forms.
- Mix the extra sugar and cinnamon together in a small bowl and set aside.
- Heat a thin layer of sunflower oil in a heavy frying pan over medium heat until a little batter sizzles gently when added.
- Drop heaped tablespoons of batter into the oil, leaving space between each fritter.
- Fry for 2 to 3 minutes per side until deep golden brown and cooked through, turning carefully with a spatula.
- Drain the pampoenkoekies on kitchen paper while frying the remaining batter.
- Sprinkle generously with cinnamon sugar while still hot and serve warm.
Common questions
Can I substitute fresh pumpkin for cooked pumpkin in pampoenkoekies?
Yes, but cook it first and drain it very well. Roast or steam the pumpkin until soft, then mash and press out excess moisture in a sieve or cloth. Too much water makes the batter loose and greasy.
How long should I fry pampoenkoekies so they cook through?
Use medium heat and fry heaped tablespoons for about 2 to 3 minutes per side. They should be deep golden brown and feel set in the center. If they brown too fast, lower the heat slightly.
What are the most common mistakes when making pampoenkoekies?
The biggest mistakes are wet pumpkin, overmixing the batter, and frying in oil that is too hot. Wet pumpkin makes soggy fritters, overmixing makes them dense, and high heat browns the outside before the middle cooks.
How should I store leftover pampoenkoekies?
Cool them completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet or warm oven so they crisp up again. Avoid microwaving if you want to keep the texture.
What should I serve with pampoenkoekies besides cinnamon sugar?
They’re best warm with cinnamon sugar, but you can also serve them with butter, honey, maple syrup, or a little jam. For a savory contrast, pair them with plain yogurt or alongside a braai or roast dinner.