PUMPKIN FRITTERS, SOUTH AFRICAN RECIPE
These fritters can be made either as a dessert and served with cinnamon-sugar, or as a side dish with venison or ham, and they go surprisingly well with fish! The sweetness-with-spice is typical of the cooking style of the then Malay slaves. It's a down-home comfort dish and ideal for left-over pumpkin.
Provided by Zurie
Categories Vegetable
Time 30m
Yield 12 fritters, 4 serving(s)
Number Of Ingredients 9
Steps:
- Put all the dry ingredients in a processor.
- If not using a processor, put in a mixing bowl, and mix well.
- Add the eggs, and process well until a thick batter forms -- or mix well in the mixing bowl. The batter should almost hold its shape when tested with a spoon.
- If the batter is too stiff, add a tiny amount of milk. If by any chance it is runny, add more flour (shouldn't happen!).
- Heat oil in a pan, using medium to high heat to start with.
- Scoop up heaped tablespoons of batter, and drop into pan, but not too close together. You won't have huge fritters as some of the batter will stay clinging to the spoon.
- Fry until firm and golden on the underside, then flip over and fry on other side.
- (You could use a non-stick pan and not use oil or butter, but a little oil is preferable).
- The fritters will puff up slightly and keep their shape, but will deflate a bit as you take them out of the pan. To test for doneness, press very lightly on the fritters. When done, they will tend to spring back. If still uncertain, press harder: no batter should run out the sides.
- Serve warm, either as a side dish, or as a dessert with plenty of crunchy cinnamon-flavoured sugar.
- NOTE 1: The pumpkin MUST be dry. We do not have canned pumpkin in South Africa, and would use home-cooked pumpkin. Whatever: drain very well, or cook the pumpkin in a pot without a lid until all water has evaporated.
- NOTE 2: I do not know if your canned pumpkin is sweetened. If so, don't add sugar -- it's your choice.
- NOTE 3: I specified yellow sugar, which Zaar's format does not recognise. Use brown or white if no yellow granulated sugar available.
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Yohana Bol
[email protected]Not bad, but I've had better pumpkin fritters.
Marian Lewis
[email protected]These fritters were easy to make and turned out great! I'll definitely be making them again.
Stan Dworkowski
[email protected]I've made these fritters several times and they're always a hit! They're the perfect fall treat.
Ranjit raut
[email protected]These fritters were a disappointment. They were dense and greasy.
ajax saidul
[email protected]I'm not a big fan of pumpkin, but I really enjoyed these fritters. They were light and fluffy, and the pumpkin flavor was subtle.
Lawal Wasiu
[email protected]These fritters were a bit bland. I think I'll add some extra spices next time.
Ndungu Ngaluya
[email protected]I made these fritters for my family and they loved them! The recipe was easy to follow and the fritters were delicious.
SK. Rabbi.
[email protected]These are the best pumpkin fritters I've ever had! Thanks for sharing the recipe!
Muhammed Conde
[email protected]I followed the recipe exactly, but my fritters didn't turn out as fluffy as I expected. Maybe I overmixed the batter?
Saifeahammed Shuvo
[email protected]The fritters were a bit too sweet for my taste, but otherwise they were delicious.
Shushma Sherma
[email protected]These fritters were a hit at my party! Everyone loved them.
Clama Nalongo
[email protected]I've never had pumpkin fritters before, but I'm so glad I tried this recipe. They turned out perfectly - golden brown and fluffy on the inside.
Ssempa Joe
[email protected]These pumpkin fritters were a delightful treat! The combination of sweet pumpkin, warm spices, and crispy coating was simply irresistible.