Pumpkin fritters

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"This is one of Seb’s favourite things to make, the mushing and mixing appeals to him as much as the sprinkling of the cinnamon sugar does. In our family we believe pampoenkoekies are best eaten piping hot, while standing around the kitchen table." – Sam Woulidge

Ingredients

500 g pumpkin, steamed, drained and cooled
2 free-range eggs, beaten
60 g cake flour
1 t baking powder, heaped
Salt, a pinch
Butter and oil, for frying
Cinnamon sugar, for sprinkling

Cooking Instructions

1. Mash the cooled, steamed pumpkin with a fork once. (I’m lazy so I buy the ready-cubed pumpkin in packets and steam it in the microwave according to package instructions).

2. Add the beaten eggs and mix. Sift in the cake flour, baking powder and salt.

3. Melt a little butter in a pan and add a little oil. When it starts sizzling, drop in heaped teaspoons of batter, making sure that they are nicely spaced apart, and fry each side until lightly browned.

4. Remove from pan and drain on kitchen paper.

5. Sprinkle with cinnamon sugar and eat warm.

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