Pumpkin Fritters with Caramel Sauce (Pampoenkoekies)

An epicurean adventure to: South Africa

If you're reading this from the USA, hang tight - because while this is a traditional South African pampoenkoekie recipe, I have a feeling it’s going to speak your language too.

After all, if there’s one thing our kitchens have always had in common, it’s the love of serving pumpkin fritters with Sunday dinners and holiday feasts.

Let me introduce you to the Saffa version: Soft and fluffy on the inside, slightly crisp on the edges, soaking up a warm, 5-minute caramel sauce like they were born for it!

Give our South African version a go, I really can’t wait for you to try it!

Sweet sauce on pumpkin? Yes, and it’s glorious!

Warning: You might start putting caramel on everything after this.

Drizzling caramel sauce over pumpkin fritters might feel a little unusual if you’re not used to sweet sides, but trust me, it works beautifully!

In South Africa, it’s been a much-loved tradition for centuries. These fritters are often served with savoury dishes (Boerekos). The sweet-salty contrast is simply divine.

Of course, they’re just as good for dessert or even eaten straight from the pan - but alongside a savoury dish? That’s where they really earn their stripes🎖️

I’ve tested countless versions of the sauce - so many just miss the mark. Too runny, too sweet, too thick, lacking depth...you name it.

This one hits the sweet spot: Rich, creamy, perfectly pourable and utterly irresistible (because yes, we add cream!).

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If you want to try some other crowd-pleasing South African recipes, give our Easy Malva Pudding, Bobotie and Traditional Cinnamon South African Pancakes (Pannekoek) a go - they’re all packed with flavour and perfect for any occasion.

Key ingredient notes and substitutions

Pumpkin

For pumpkin fritters, use a sweet, dense, yellow pumpkin with a smooth, creamy texture and firm flesh.

You can also use butternut squash, which works perfectly, or pre-cubed yellow pumpkin from the store.

In the US, canned pumpkin is a great option - I buy it online here in the UK when fresh pumpkins aren't in season.

Step-by-step instructions

We like to make the caramel sauce first, so it’s ready to pour over the hot, crispy pumpkin fritters as soon as they’re fried, but you can always do it the other way around if you prefer.

Make the caramel sauce

1. Start by making a slurry with the 2 tablespoons of cornstarch and about 2 tablespoons of water. Stir until smooth and set aside.

2. Next, add the white sugar, cream, milk and butter to a small saucepan.

3. Heat over low heat, stirring occasionally, until the butter and sugar have melted and the mixture just begins to gently simmer on the sides - be careful not to let it come to a rapid boil.

4. Add the cornstarch slurry to the hot cream mixture while stirring continuously.

5. Keep stirring for about 2-3 minutes, still over low heat, until the sauce slightly thickens and is heated through. Set aside.

Note: The colour will be a yellow-ey vanilla tone, not a deep caramel colour.

Make the pumpkin fritters

6. Add the pumpkin purée and eggs to a large mixing bowl. Stir until well combined and smooth.

7. Sift the flour, baking powder and salt into the bowl.

8. Gently fold it into the pumpkin mixture until just combined - don’t overmix.

The batter should be thick and scoopable, but still soft enough to slowly drop off a spoon. It holds its shape without running everywhere, but it’s not stiff or dry.

If your batter feels too soft (especially if you boiled the pumpkin), just add a tablespoon or two of extra flour to thicken it up.

9. Add about ½ inch (around 1½ cm) of oil to a non-stick frying pan - just enough to cover the fritters halfway. No need to deep-fry them!

10. Heat the oil over medium heat. To test, drop a small piece of batter into the oil. When rapid, small bubbles form around it, the oil is ready.

Note: If the oil is too hot, the outsides will burn before the inside cooks. If it’s too cold, the fritters will absorb too much oil.

11. Spoon large dollops of batter into the hot oil, about one serving spoon or two tablespoons worth each. Careful not to overcrowd the pan.

12. Gently fry the fritters over medium heat for about 3 minutes per side, or until the outsides are dark golden brown and the inside is puffy and cooked through.

Break one fritter open to check if it’s cooked all the way through before continuing, and adjust your cooking time and heat if needed.

13. Place the fritters in a large serving dish and pour the hot caramel sauce over them. Serve warm and add a sprinkling of cinnamon sugar if you’d like.

Variations

Add cinnamon to the batter: If you love a warm, spiced flavour, add a teaspoon of ground cinnamon to the batter before frying. It’s such an easy way to give the fritters an extra cosy feel.

Sprinkle with cinnamon sugar: You can skip the caramel sauce altogether and just dust the fritters with cinnamon sugar - or be a little indulgent and have both! No judgies.

Make a savoury version: If you fancy something more savoury without the caramel sauce, stir about 1 to 1½ cups of grated cheese into the batter. A good mature cheddar works really well.

Make it dairy-free: It’s easy to make these fritters dairy-free, just swap out the milk and cream for a plant-based alternative like oat milk, almond milk or even coconut cream.

What to serve with pumpkin fritters

• A Sunday roast
• Beef trichado
• Bobotie
• Creamy leek, chicken and bacon pie
• Roast chicken

How to store pumpkin fritters

Pumpkin fritters are best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge. They’ll keep well for up to 2 days.

Just know they might lose a little of their crispness as they sit.

Quick tip: Leftover caramel sauce is lovely on a baked pudding or even ice cream!

Reheating

The best way to reheat fritters is in the oven or air fryer to help crisp them up again.

To reheat in the oven, place them on a baking tray and warm at 180°C (350°F) for about 8–10 minutes.

In the air fryer, pop them in at 180°C (350°F) for around 5 minutes. Keep an eye on them so they don't dry out!

Can you freeze pumpkin fritters?

Freezing isn’t really recommended.

The fritters tend to go soggy once thawed, and you’ll lose that lovely crisp texture. They’re definitely best enjoyed freshly made.

Can I make the pumpkin fritters ahead of time?

You can make the batter up to 2 days ahead and store it covered in the fridge.

If you want to fry the fritters in advance, you can fry them 2–3 hours before serving.

Just hold off on pouring the caramel sauce over until just before serving (warm the sauce up first!), unless you don’t mind the sauce soaking into the fritters a little, which is also lovely.