Christmas Pampoenkoekies (Pumpkin Fritters)
This Christmas Pampoenkoekies recipe makes tender pumpkin fritters with golden edges and a generous dusting of cinnamon sugar. They are a familiar favourite on many South African tables, equally welcome beside the gammon or passed around as a little sweet treat while everyone waits for lunch.
For a hot South African Christmas, cook the pumpkin the evening before and fry the fritters shortly before serving. There is no need to keep the oven running, and a small platter fits happily alongside cold meats and crisp salads.
The useful trick is to start with well-drained pumpkin. A thick mash gives you a soft centre without needing too much flour, while small spoonfuls cook through before their edges become too dark.
Ingredients
For the fritters
For the cinnamon sugar
Instructions
- 1Steam the pumpkin over simmering water for 12–15 minutes, or until completely tender. Drain well, then return it to the empty saucepan over low heat for 2–3 minutes, stirring to drive off excess moisture.
- 2Mash until smooth and weigh out 500 g. Spread the mash in a wide bowl and leave until lukewarm rather than hot. Reserve any extra pumpkin for another meal.
- 3Stir the beaten eggs and 30 g sugar into the pumpkin. In a separate bowl, mix the flour, baking powder, salt and 2.5 ml cinnamon.
- 4Fold the dry ingredients into the pumpkin mixture just until no dry flour remains. The batter should be thick and spoonable, not pourable. If the pumpkin was particularly wet, fold in an extra 15 g flour, but avoid adding more than necessary.
- 5Mix the coating sugar and 5 ml cinnamon in a shallow bowl. Place kitchen paper on a plate for draining the fritters.
- 6Heat a 5 mm layer of sunflower oil in a wide frying pan over medium heat. Aim for about 170–175°C if using a thermometer; a small dab of batter should sizzle steadily without darkening immediately.
- 7Drop heaped 15 ml spoonfuls of batter into the oil, leaving room between them. Flatten very lightly to about 1 cm thick. Fry for 2–3 minutes per side until golden and cooked through. Check the first fritter by splitting it: the centre should be tender and set, with no wet batter.
- 8Lift the fritters onto the kitchen paper and drain briefly. Repeat with the remaining batter, adjusting the heat and topping up the oil between batches as needed. Let added oil heat before continuing.
- 9Sprinkle both sides of the warm fritters with cinnamon sugar and serve promptly. The mixture makes approximately 24 small fritters.
Nutrition (per serving)
- Calories
- 277 kcal
- Carbohydrates
- 40 g
- Protein
- 5 g
- Fat
- 11 g
- Saturated fat
- 1.5 g
- Sugar
- 17 g
- Fibre
- 2 g
- Sodium
- 370 mg
- Cholesterol
- 62 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Cook, drain and mash the pumpkin the day before. Cool promptly, refrigerate in a covered container and use within 24 hours. Mix the batter shortly before frying.
- For a summer Christmas lunch, serve a small platter alongside gammon, chicken and fresh salads. They are best warm, but need not be piping hot.
- Fry in uncrowded batches so the oil stays hot enough. If the outside browns before the centre sets, lower the heat and make the next batch slightly flatter.
- If serving the fritters with savoury dishes, dust them lightly and offer the remaining cinnamon sugar separately. Add the coating just before serving to limit sogginess.
Frequently asked questions
Can I use butternut instead of pumpkin?
Yes. Steam or roast it until tender, mash it and weigh out 500 g. Butternut can be drier than pumpkin; if the batter is too stiff to drop from a spoon, stir in 15 ml milk at a time until thick and spoonable.
Why are my pampoenkoekies soggy inside?
Wet pumpkin, oversized spoonfuls or oil that is too hot can leave the centres heavy or undercooked. Dry the mash well, keep the fritters small and check that the first one has set all the way through. Their centres should be moist and tender, not raw or gluey.
How do I store and reheat leftovers?
Refrigerate cooled fritters in a sealed container within two hours, or within one hour if the temperature is above 32°C, and eat within two days. Reheat in a single layer at 180°C for 8–10 minutes, until hot throughout. They will be softer than freshly fried fritters; add a little fresh cinnamon sugar after reheating if needed.
