Pumpkin Fritters Pampoenkoekies Recipes

PUMPKIN FRITTERS (PAMPOENKOEKIES)

Pumpkin Fritters (Pampoenkoekies) image

This is a wonderful contribution to a Thanksgiving meal. These are rich and delicious morsels normally served hot with the meal but are equally tasty the next day as a cold dessert. Please note, prep time includes frying time.

Provided by Bokenpop aka Mad

Categories Vegetable

Time 1h

Yield 42 fritters

Number Of Ingredients 13

Ingredients

325 ml flour
20 ml baking powder
salt, to taste
625 ml butternut squash, cooked
2 eggs, separated
oil, for frying
125 ml boiling water
250 ml sugar
60 ml butter
250 ml milk
10 ml cinnamon
15 ml flour
salt, to taste

Steps:

FRITTERS:.
Sift all dry ingredients.
Mash pumpkin finely and beat in egg yolks.
Whisk egg whites til light and fluffy - do not make them too stiff.
Gently mix egg whites into pumpkin and then fold pumpkin mixture into dry ingredients.
Fry tablespoonsful of fritter batter in hot oil until golden brown.
Drain on paper towel and place into ovenproof dish.
Now preheat the oven to 180°C.
SYRUP:.
Bring water, sugar, butter, milk, cinnamon, and salt to the boil, lower heat and thicken with flour.
Pour syrup over fritters and bake for 15 - 30 minutes.

Nutrition Facts : Calories 37.2, Fat 1.6, SaturatedFat 0.9, Cholesterol 13.8, Sodium 49.1, Carbohydrate 4.8, Fiber 0.3, Sugar 0.3, Protein 1

PUMPKIN FRITTERS / PAMPOEN KOEKIES

Pumpkin Fritters / Pampoen Koekies image

This is a South African recipe (from Magdaleen van Wyk's The Complete South African Cookbook), something my mom used to make. Pumpkins abound at the moment, so I thought I'd share it with everyone. They are really delicious. Let me know what you think!

Provided by Luschka

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

500 ml cooked pumpkin, mashed
1 egg, beaten
62 1/2 ml flour
10 ml baking powder
1 ml salt
margarine or oil
sugar, mixed with
cinnamon
lemon slice

Steps:

Combine the pumpkin, flour, baking powder and salt to form a soft batter.
Add the egg and beat well.
HEat the butter, margarine or oil in a frying pan until it sizzles.
Drop spoonfuls of the batter in the fat and fry the fritters on both sides until golden brown.
Remove and keep warm. Serve hot, sprinkled with sugar and cinnamon and garnished with slices of lemon.

Nutrition Facts : Calories 75.5, Fat 1.4, SaturatedFat 0.5, Cholesterol 52.9, Sodium 319.1, Carbohydrate 13.3, Fiber 1.6, Sugar 1.4, Protein 3.4

PUMPKIN FRITTERS

Pumpkin Fritters image

Plump little pumpkin fritters with a hint of curry.

Provided by dakota kelly

Categories Side Dish Vegetables Squash

Time 15m

Yield 24

Number Of Ingredients 7

Ingredients

1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon curry powder
1 teaspoon salt
4 cups vegetable oil for frying

Steps:

In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 4.9 g, Cholesterol 7.8 mg, Fat 37 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 4.8 g, Sodium 139.5 mg, Sugar 0.4 g

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