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.

Ingredients (Fritters)

  • 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).

Ingredients (Syrup)

  • 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)

Topping

  • Icing sugar (optional)

Instructions (Fritters)

  • 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.

Instructions (Syrup)

  • 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

Advertisements