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Pumpkin Fritters |

Pumpkin Fritters

Pumpkin Fritters

I had pumpkin fritters that were bought from Woolies and although I enjoyed them, there is nothing like home made pumpkin fritters doused in cinnamon sugar to deal with a comfort food craving. I turned to a trusty book by Lannice Snyman called tortoises and Tumbleweeds and found a really fantastic recipe that did the trick. Try them, they are real simple and the taste, well let’s just say I ate for three. (enough for 4 people if you are not me)

What you need

600g pumpkin chopped
250ml water
pinch of salt
1 egg, beaten
100g cake flour
1 teaspoon baking powder
pinch of cinnamon
Oil for frying

60ml sugar
1/2 teaspoon cinnamon

The process

Place your pumpkin cubes and water with the pinch of salt into a pot onto the stove, bring to a boil and then turn down to medium and allow to simmer for about 20 minutes or so until the pumpkin is nice and soft. Drain off the water, allow it to cool for a few minutes and then mash it well.

Put a pot with about 6cm of oil in the bottom onto a medium to high heat before you continue.

Once the oil is on and the pumpkin well mashed transfer it to a mixing bowl and add the egg, flour, baking powder and cinnamon. Give it a good mix to distribute all of the ingredients.

Now take a small amount of batter and test to see that the oil is hot but not too hot. The batter should bubble gentle and not bubble over.

Take tablespoon sizes and drop them into the oil, doing about 6 at a time until they are golden brown and crisp all over.

Place the cooked pumpkin fritters onto some kitchen paper to remove some of the oil and then cover in the cinnamon sugar mixture.

There are few things that will satisfy a craving like these little beauties. I also made the Denningvleis for some friends a while back from the same book which was a real hit.


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16 Responses to “Pumpkin Fritters”

  1. Janice says:

    I made these last night with butternut, the children loved them. Thank you for your delicious meals.

  2. Keta Pretorius says:

    Hi Graham,

    In my almost 70 years I am sure I have tried as many pumpkin fritter recipes. This one is THE BEST EVER!!! Each time I make them my guests literally lick their fingers. Each time my response is “THAT WAS GRAHAM’S RECIPE!”. (My husband knows that Graham is responsible for many of my regular recipes….) Thank you Graham, for another wonderful recipe.

  3. Yvonne says:

    Hi there Graham, please can you tell me whether you have any ideas or recipes using the little gems “brussel sprouts”. Many thanks.

    • Graham says:

      Hi Yvonne, they are little gems that I have only become partial to in the last few years. I just steam them, cut in half and then toss in butter, bacon bits and garlic… Makes an excellent side dish and the bacon with the brusselsprouts seems to go beautifully. Cheers for now G

  4. Wiesa says:

    They sound lovely. Can they be frozen?

    • Graham says:

      Hi Wiesa, I can’t see any reason why not… they don’t last long enough around me to get anywhere near the freezer but am sure they will freeze pretty well, cheers for now G

  5. Vashnie says:

    Can you use butternut instead of pumpkin?

    • Graham says:

      Hi Vashnie, you can without any problem, pumpkin has a stronger flavour but they will still work well. Cheers for now G

  6. Ana le ROux says:

    Can’t wait to try them….so many recipes, so little time. Thanks for the share Graham.

  7. Anneline says:

    I am not on diet. my family loves pumpkin and I am going to try these asap. Thanks Graham!

  8. Jill says:

    I have been looking for a good recipe for pumpkin fritters for years! Now that I am on diet I cannot eat them, but the rest of the family think they are THE BEST! Thank you

    • Graham says:

      Hi Jill, You are a better dieter than me.. there is no way I could resist, so glad the family loved them. Have a fantastic weekend G

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