Pumpkin fritters

Pumpkin fritters

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  • Makes 12
  • Easy
  • Health conscious Meat-free
  • 20 minutes
  • 20 minutes
  • Woolworths Shannon Sauvignon Blanc 2016
  • Buy Ingredients Here

"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


  • 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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Sam Woulidge Recipe by: Sam Woulidge
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Cape Town-based writer Sam Woulidge is a regular TASTE columnist, blogger and author of 'Confessions of a Hungry Woman'. Follow her on Twitter @samwoulidge

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    December 21, 2021

    Thank you for a painless process… easy to make and delicious!