Ingredients

Method

• 240 g cooked pumpkin
• 4 T butter
• 400 g sugar
• 2 free-range eggs
• 2 t ground cinnamon
• 2 t ground ginger
• ½ t ground nutmeg
• 240 g cake flour
• 1½ t baking powder
• Salt, a pinch
• Vegetable oil, for deep-frying
• Lemon wedges, for serving
For the cinnamon sugar, mix:
• 300 g sugar
• 2 T cinnamon

Method

Ingredients

Place the cooked pumpkin into a piece of clean cheesecloth, knot the corners together and gently squeeze to remove any excess moisture.

Place the butter, sugar and eggs into a mixing bowl and beat using an electric hand-mixer until pale in colour. Add the spices, flour, baking powder, salt and pumpkin and mix using a wooden spoon or whisk.

Heat the oil for deep-frying. Using 2 tablespoons, mould the mixture into fritters and carefully place into the oil to fry. Cook in batches for 1 minute on each side, or until golden brown, taking care not to overcrowd the pan.

Drain on kitchen paper, then toss in the cinnamon sugar. Serve immediately with lemon wedges.

Discover more South African foods here

ADVERTISING PROMOTION

Feeding a crowd this weekend? Sometimes the sides are more trouble than the main event, which is where Woolies comes in. Its sweetcorn and pumpkin fritters, pumpkin-and-sweet potato pie, and butternut mash are available in larger portions that feed up to eight people. There’s no need to stress about getting all that veg peeled and cooked before your guests arrive, leaving you more time to enjoy with them. Which is the point, after all.

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