Pumpkin Fritters (Pampoenkoekies) with Caramel Sauce
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. 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!
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Equipment
- 1 large non-stick frying pan
Ingredients
For the caramel sauce
- 2 tablespoons cornstarch - (cornflour)
- 1½ cups (330g) white sugar
- 1 cup (250ml) cream - preferably heavy cream
- ½ cup (125ml) milk - full cream or semi-skimmed
- 2 tablespoons (30g) butter - (1 oz)
For the pumpkin fritters
- 3 cups (750ml) pumpkin puree - cooked, well-drained and finely mashed pumpkin, or use puree from a can if you're in the US
- 2 large eggs
- 2 cups (280g) all-purpose flour
- 1 tablespoon baking powder
- 1½ teaspoon salt
- oil for frying
Instructions
Make the caramel sauce
- Note: 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.
- Start by making a slurry with the 2 tablespoons of cornstarch and about 2 tablespoons of water. Stir until smooth and set aside.2 tablespoons cornstarch
- Next, add the white sugar, cream, milk and butter to a small saucepan.1½ cups (330g) white sugar, 1 cup (250ml) cream, ½ cup (125ml) milk, 2 tablespoons (30g) butter
- 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.
- Add the cornstarch slurry to the hot cream mixture while stirring continuously.
- 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
- Add the pumpkin purée and eggs to a large mixing bowl. Stir until well combined and smooth.3 cups (750ml) pumpkin puree, 2 large eggs
- Sift the flour, baking powder and salt into the bowl. Gently fold it into the pumpkin mixture until just combined - don’t overmix.2 cups (280g) all-purpose flour, 1 tablespoon baking powder, 1½ teaspoon salt
- Note: 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.
- 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!oil for frying
- 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.
- Spoon large dollops of batter into the hot oil, about one serving spoon or two tablespoons worth each. Careful not to overcrowd the pan.
- 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. Note: 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.
- 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.
Notes
Top tips for making non-watery pumpkin purée from scratch
1. Clean and cube the pumpkin Wash the pumpkin, cut it in half, remove the seeds and cube it into 2–3 inch (5-7cm) pieces. 2. Cook the Pumpkin- Baking (preferred): Preheat oven to 180°C (350°F). Place pumpkin pieces on a baking sheet and roast for 45–60 minutes until tender.
- Steaming: Place pumpkin cubes in a steaming basket (or colander) over boiling water, cover and steam for 15–20 minutes until soft.
- Boiling: Boil for 10–15 minutes, then drain by tipping it into a colander or sieve and leaving it for around 15 minutes to fully drain. Shake it around a few times to remove excess water.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 304kcal | Carbohydrates: 51g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 431mg | Potassium: 194mg | Fiber: 2g | Sugar: 30g | Vitamin A: 10457IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 2mg
