Pampoenkoekies (Pumpkin Fritters)
Daniel had to check the calendar last night to make sure it wasn’t his birthday or perhaps Father’s Day. But, there wasn’t tapioca pudding for dessert, so he relaxed. The big 50 isn’t creeping up on him faster than he anticipated.
You can conclude that I don’t make pumpkin fritters that often, twice a year to be exactly. They are Daniel’s absolute favourite. A few weeks ago a friend took me for breakfast at Vovo Telo. They have a nice twist on pumpkin fritters. They make their pumpkin pancakes from flapjack dough with whole pieces of pumpkin in the pancakes, served with ginger syrup. I have to figure out how they make their ginger syrup.
I should make pumpkin fritters more than twice a year but I’m scared I’ll confuse Daniel. Three birthday’s and four Fathers Day celebrations in a year, too tough on my busy schedule. (haha).
|2 – 3 c||Pumpkin/Butternut puree|
|1 c (250 ml)||Self raising flour|
|1 teasp (5ml)||Salt|
|1 teasp (5 ml)||Baking Powder|
|1 tbsp (15 ml)||Oil|
|Oil for frying|
- Whisk together the egg, oil and salt. Add the pumpkin puree and whisk again.
- Beat in the self-raising flour and baking powder, until you have a smooth batter.
- Heat a frying pan and pour in some oil. Wipe away any excess with kitchen paper.
- Spoon batter into the pan. When bubbles form on the top of the fritters, flip them over.
- Cook for another 1 – 2 min, then transfer them to a serving dish and cover each batch with cinnamon sugar. Keep them warm with a layer of foil over the fritters.