Pumpkin fritters

Pumpkin fritters

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


  • 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

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).

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

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.

Remove from pan and drain on kitchen paper.

Sprinkle with cinnamon sugar and eat warm.

Cook's note: 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.

Discover more fritter recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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