Michael Green, HR manager, grew up in an English household, but through his Afrikaner wife Heidi he was introduced to pampoen fritters – an Afrikaans dish where pumpkin is transformed into plump fritters, dusted with cinnamon sugar and served with caramel sauce. Traditionally eaten alongside the main meal rather than as dessert, these fritters – which aren’t quick and easy to make – became a signature, requested by friends at braais and Sunday lunches. In Dubai for two years now, they continue to entertain and love sharing these fritters with friends – though they are sometimes mistaken for dessert
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 6-8 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 194 |
| Fat | 40g |
| Saturates | 8.5g |
| Protein | 30.6g |
| Carbs | 91g |
| Sugars | 26.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMash the cooked pumpkin in a mixing bowl until smooth. Alternatively, transfer the pumpkin purée from the can to the bowl. Add the flour, baking powder and eggs and stir until well combined.
Pour the sunflower oil into a medium-sized pot filling to a depth of approx. 10cm. Heat until hot but not smoking.
Using an ice cream scoop, drop portions of batter into the oil and fry until bubbles appear on the surface, then gently turn them over. Continue frying until the fritters float and turn golden brown, then remove and drain on paper towels.
To make the caramel sauce, place the sugar, butter and honey in a saucepan over a medium heat. Using a wooden spoon, stir gently and allow to bubble for approx. 5 minutes. Add the cream and vanilla extract and stir until smooth.
Drizzle the sauce over the warm fritters and serve immediately.
