Pampoenkoekies (South African Pumpkin Fritters)
Pampoenkoekies – These South African pumpkin fritters are light, fluffy and literally melts in your mouth. Drizzled with caramel sauce and you’re in pumpkin heaven.
Ooh, this is exciting. This South African pumpkin fritter is the newest addition to my ever-revolving list of deep fried dough in celebration of the fall season, and I am very excited to share this with you.
Why all the excitement? Well let me count the ways…. First of all it’s a really great combination of flavors…. Secondly, because it is light as air (it literally melts in your mouth). And maybe most of all because it is quick and easy – ready in under 20 minutes. You can start eating these bite-sized treats.
So what is Pampoenkoekies? Pampoenkoekies is a traditional Afrikaans fritter that is served either as breakfast, snack dessert or a side dish depending on how it is made. They are a little bit savory, a little bit sweet, and a delight.
Here, I used freshly baked pumpkin – I had some leftover and decided to put it into good use. However, feel free to use canned pumpkin they taste equal good and make this snack easier to put together. The rest of the ingredients are flour, egg, sugar, milk, cinnamon and nutmeg.
You have the option of serving this with caramel sauce or roll in cinnamon sugar or dust with powdered sugar. You decide.
Stop wasting time, you need to hurry up and make this before fall turns into winter – I promise you would not regret it.
Enjoy!
Watch How To Make It
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Pampoenkoekies Recipe
Ingredients
- 1 cup mashed pumpkin or puree
- 1 cup flour
- 2 teaspoons baking powder
- 2- tablespoon sugar
- ¼ cup milk
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon all spice
- ¼ teaspoon salt
- 1 large egg
- Oil for deep-frying
- Caramel glaze
- 1 cup sugar
- 3 tablespoons water
- ¾ cup heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon light corn syrup
Instructions
- In a large bowl -combine all the ingredients: mashed pumpkin, flour, baking powder, sugar, milk, egg, cinnamon, nutmeg, salt and all spice. Stir until everything has been fully combined
- In a saucepan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is 350 degrees.
- The dough is going to be sticky and light, if you can, use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and drop it in the oil. Do not overcrowd the pan. Do so in batch
- Fry for about 2-3minutes until it is golden brown.
- Use a slotted spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
- If desired, you can roll the finished product in cinnamon sugar or use the caramel glaze
- Caramel Glaze
- Add water, sugar and corn syrup in a medium sauce -pan. Combine everything with a stir.
- Heat over medium high heat for about 5-10 minutes, depending on your stove. Swirl the pan if you feel the sides are getting browned too quickly. Do not stir the caramel it will cause crystallization. Wipe down any splatters with a brush from the sides of the pan as the sugar is caramelizing- make sure you get a brown color. It does make a difference in taste
- Lower the heat on the saucepan, and gently add the cream and butter there will be splatters so be careful. Finally stir the mixture into a smooth consistency. Remove from the heat and let it cool
- Serve with fritters.
Nutrition Information:
I am trying to make this…but how do you make the pumpkin puree?
Hi Rahma. You can buy a canned one in a grocery store. Or you can make it from scratch. You can check this one out >>> https://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe-1922629
Can these be served with savoury meats, as a side? I’ve been looking for this specific side dish that’s served with savoury meats, I don’t know the name. I tried it at a wedding ages ago, it was fluffy, in syrup and soft. Does anyone know please?
Yes it can be, we had it served with our Christmas lunch. Super divine
Yes, for sure
Amazing. I’ve been looking for a recipe for pumpkin fritters for years and after several disasters (with other recipes); finally one thats good! A couple of notes; it would be nice to have a picture of the batter texture (e.g. of it dropping off a spoon). My pumpkin mash was a little wet so I added less milk; I have a feeling it would have been too runny if I’d added the full amount. It is possible to cook them in just a couple of cm of oil if you don’t want to waste too much oil, but you have to make sure you don’t make them too big and do cook them for a few minutes on each side or they can land up raw in the middle.
Thank you for the tip, Tam. Fritters are definitely something that is personal and requires a bit of playing with so I’m glad you found what works for you 🙂
Delish! Light and fluffy. Not too sweet. Thanks!
Glad you like it! Thanks for dropping by.
I made these in high school, now as I’m older and out of the country these are definately missed. Thank you for the recipe.
Hi Annika! Glad I could be of help. Hope they taste as good as the ones in high school. Happy Cooking!!
Thankyou!!!!These were amazing!Ive tried them twice now…delish!!!
Awesome! Thanks for letting me know.
I am excited to make these for a special Halloween treat! I will be taking them to a mid day event. My question is…do they store well overnight?
I do reheat them in the oven though and it tastes ok. But would never serve it to guests. Same day is best!
They were delicious. I just cannot get it so round! Hand does not work, desert spoon, ice scream spoon…nada
Eventually I tried to use pray a cook on the spoon every time I spooned dough in, so that the dough does not stick to the spoon – but they were still all other forms but the ones in your photo’s!
How?
I use my fingers . Grab a little at a time and release through my hands check out this picture here
Where were you twenty years ago? (Probably in first grade.). I fell in love with African and Caribbean cooking during my naval career, but never had the courage to try doing it myself. You have given me hope that I might possibly make edible injera and klako one day. Thank you so much. I started out looking for an oxtail stew recipe and found a whole world of wonderful dishes to try. You have made an old woman very happy.
My pleasure! So Glad you are here! It is never too late… You are going to have a blast. Thank you so much for taking the time to share your thoughts with us. Do let me know how it all works out for you. Happy Cooking!!!
Hi I would like to know do you use the cup of sugar for the batter or for the caramel sauce?
For the caramel sauce.
Made these this afternoon after a failed batch out of a well known cook book. Yours are Awesome Thank you
Aww thanks Liza!
Made these this afternoon and it is delicious!! I have made the ones with cinnamon sugar but have not made these for years until I saw your recipe;)
Thanks !
Thanks Angeline, glad you decided to give it a try.
Made these this weekend and they were DELICIOUS. Thanks
Glad you liked it.
Thanks for posting a Southern African recipe. These little treats look very tasty.
Nagi, you definitely would eat the whole thing . It goes well with tea.
oh my gosh! Look how perfectly round and gorgeous they are!! I’m so amazed they cook so smooth and round. Just like the banana fritters you posted! It’s afternoon tea time here in Sydney, I would go nuts if I had these in front of me!