South African Pampoenkoekies: Cinnamon-Sugar Pumpkin Fritters for Autumn Gatherings

If your mashed pumpkin is watery, press it in a fine sieve or squeeze in a clean kitchen towel; excess moisture makes the fritters spread and soak up oil.

Serves 6 (makes about 20 fritters)

Ingredients

• 2 cups cooked, mashed pumpkin or butternut squash, well drained
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 2 large eggs
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon, plus 1 teaspoon for coating
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• Vegetable oil, for frying
• 1/3 cup granulated sugar, for coating
• 1/2 cup brown sugar and 1/4 cup water, for optional caramel syrup

Instructions

1. If your mashed pumpkin is watery, press it in a fine sieve or squeeze in a clean kitchen towel; excess moisture makes the fritters spread and soak up oil.
2. In a large bowl, whisk together the flour, baking powder, salt, 1/2 teaspoon cinnamon and nutmeg.
3. In a separate bowl, beat the eggs with 2 tablespoons sugar and the vanilla, then stir in the mashed pumpkin until smooth.
4. Fold the wet mixture into the dry ingredients just until no dry streaks remain. The batter should be thick enough to hold its shape on a spoon.
5. Mix the 1/3 cup sugar with the remaining teaspoon of cinnamon in a shallow bowl and set aside for coating.
6. Pour 1/2 inch of oil into a heavy skillet and heat to 350°F (175°C), or until a drop of batter sizzles immediately and floats.
7. Drop heaping tablespoons of batter into the oil without crowding and fry 2 to 3 minutes per side, until puffed and deep golden. Drain briefly on paper towels.
8. While still warm, roll the fritters in the cinnamon sugar. For the optional syrup, simmer the brown sugar and water 3 minutes until thickened and drizzle over the top.
9. Serve warm, piled high, as a sweet starter or afternoon snack with rooibos tea.
10. Pampoenkoekies are an Afrikaner classic that has been fried in South African kitchens since the Cape Dutch era, when pumpkins stored well through the cooler months and sugar and cinnamon arrived through the spice trade. They sit comfortably in the space between snack and dessert, served at church bazaars, braais and Sunday lunches, and every family argues over syrup versus plain cinnamon sugar. The fritters are at their best within an hour of frying, crisp outside and custardy within.

Nutrition (estimated, per serving)

• Calories: 210 kcal
• Protein: 4g
• Fat: 9g
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 15g
• Sodium: 180mg