Recipe by: Carolyn Changuion
Source: Combination of friends’ recipes
A traditional Afrikaans (from Dutch descent) recipe from South Africa. I personally prefer them without the sweet sauce and for my family I make them savory by drizzling a sage and butter mix over them – that’s our favorite, in sure they would be great with other gravy’s or sauces as well.
- 750 ml pumpkin (cooked and mashed) (You need about 2 x 700 g pumpkins to make this amount)*
- 2 eggs
- 1 tsp salt
- 500 ml (2 1/8 cup) self-raising flour
- 1 Tbsp baking powder
- 500 ml oil to deep fry in
*To get the cooked and mashed pumpkin, cut the pumpkins in half, remove the seeds, and bake at 180 C (350 F) for 30 mins. Scoop out the flesh and measure out to get the right volume of pumpkin mash (750 ml).
- 500 ml (2 1/8 cup) brown sugar
- 250 ml water
- 125 ml milk
- 2 Tbsp (30 g) butter, melted
- Salt, pinch of
- 1 Tbsp corn flour (not the same as corn flour)
- Icing sugar (optional)
- Mix pumpkin, eggs and salt together.
- Sift in the dry ingredients (four and baking powder) and mix together with the pumpkin mixture..
- Heat oil, put spoonful’s of batter in and turn once brown, drain on kitchen towel and keep them warm.
- Mix all except corn flour in microwave dish and melt until sugar has dissolved, around 5 min, stirring every 30-60sec.
- Mix the corn flour with a drop of water then add to syrup mixture and cook for a further minute.
- Pour hot sauce over the warm poffertjies.
Download PDF version here: south-african-pampoenpoffertjies-pumpkin-fritters-carolyn-changuion