Pumpkin Fritters are one of those comfort foods from my childhood that I love making for my family. They are a common feature in a South African home, sometimes even served alongside roast meat and potatoes for Sunday lunch! I have also seen them made where their texture is really fluffy like a doughnut and covered with syrup. My preference is to serve them as as dessert and make them fairly flattish, served with lemon wedges and cinnamon sugar.
300g Diced, Fresh Pumpkin
200g Self Raising Flour
100g Cake Flour
Pinch of salt
2 tsp Ground Cinnamon
Dash of Ground Nutmeg
2 Tsp Brown Sugar
1 Large Free Range Egg
Oil for frying
- Fill a small bowl until 3/4 full with brown sugar and top with Ground Cinnamon and mix through.
- Slice some fresh lemon to squeeze over your fritters.
- Steam (or boil) the pumpkin for about 40 minutes, until soft.
- Place the pumpkin in a mixing bowl and mash it using a potato masher or fork, until soft but not completely pureed.
- Sift the flour into the bowl and mix through.
- Now add the rest of the dry ingredients: salt, sugar and spices and mix through.
- Add the egg and mix through until a nice even batter is created.
- Place a non-stick frying pan on the stove and heat the oil in it.
- Using a large spoon, scoop spoonfuls of the batter mixture into the pan. (I usually fit 3 - 4 fritters in one pan at a time.)
- Fry for around 1-2 minutes per side, until golden and solid. (watch the oil doesn’t get too hot and that they don’t burn)
- Place cooked fritters in a dish, on top of some paper towel to help drain the excess oil off.
- Once they are all ready, serve warm on a plate, with a sprinkle of cinnamon sugar and a squeeze of lemon over them.
Makes 15- 20 fritters, depending on size