These pumpkin fritters, or pampoenkoekies, are crispy on the outside, soft and fluffy on the inside, and finished with a rich, spiced caramel sauce. This dish, although sweet, is often served as a side for braais or even at weddings
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4-6 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 181 |
| Fat | 19.4g |
| Saturates | 11.7g |
| Protein | 5.2g |
| Carbs | 38.5g |
| Sugars | 17.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a mixing bowl, combine the pumpkin purée, egg, flour, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Mix well to form a smooth batter. Cover the batter and set aside.
Heat the oil in a deep pot over a medium-high heat. To test if the oil is ready, drop in a small spoonful of batter — it should take approx. 8-10 seconds to begin browning.
Carefully drop spoonfuls of the batter into the hot oil, frying in batches for 2-3 minutes per side until golden brown. Remove the fritters and drain on paper towels to absorb excess oil.
To make the caramel sauce, combine the sugar and water in a large saucepan. Bring to a simmer and swirl until the sugar has evaporated. Once golden in colour, add the butter, cream, vanilla extract and salt and swirl to combine.
Remove from the heat and drizzle over the pumpkin fritters.
Serve the fritters warm with any extra sauce on the side.
