Recipes
South Africa

Pumpkin Fritters (Pampoenkoekies)

Golden, cinnamon-sugar-coated pumpkin fritters — a beloved South African treat.

Ingredients

  • 2 cups cooked mashed pumpkin
  • 1 cup flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1 egg
  • ½ tsp cinnamon
  • Pinch of salt
  • Oil for frying
  • ¼ cup sugar + 1 tsp cinnamon (for coating)

Method

  1. 1

    Combine mashed pumpkin, egg, sugar, cinnamon, flour, baking powder, and salt. Mix until thick but spoonable.

  2. 2

    Heat shallow oil in a pan over medium heat.

  3. 3

    Drop spoonfuls of batter into the pan. Cook 2–3 minutes per side until golden.

  4. 4

    Toss hot fritters in cinnamon sugar.

  5. 5

    Enjoy warm as a dessert or side dish.

Swaps & variations

  • Add vanilla extract
  • Add nutmeg or mixed spice
  • Make savoury fritters with herbs and cheese
  • Make gluten-free with rice flour

Storing & freezing

Best eaten fresh. Store refrigerated for 2 days. Freeze uncooked batter for up to 2 months.

Grow it yourself

  • Pumpkin: Plant seeds in spring; needs full sun, warmth, and well-composted soil; mulch heavily; water deeply 2–3 times a week; train vines along fences
  • Eggs (backyard chickens): Provide layer feed, grit, and fresh water; allow free-range time
  • Plant nasturtiums near pumpkin vines to repel aphids
  • Use crushed eggshells for snails and cutworms
  • Spray mild neem solution for beetles
  • Encourage frogs and ducks for natural slug control
  • Pumpkin: Harvest when skin is fully hardened, stem is woody and dry, colour deepens; cure in sun 7–10 days
  • Eggs: Collect daily for freshness

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