RecipesSouth African 
Pumpkin Fritters (Pampoenkoekies)
The SA treat lightened up — wholemeal pumpkin fritters baked (or air-fried) rather than deep-fried, with a light cinnamon dusting instead of a sugar coating.
Ingredients
- 2 cups cooked mashed pumpkin
- ¾ cup wholemeal flour
- ¼ cup rolled oats
- 1 tsp baking powder
- 1 egg
- ½ tsp cinnamon
- 1 tbsp maple syrup (optional)
- Pinch of salt
- 1 tsp olive oil for the tray
- To dust: ½ tsp cinnamon + 1 tsp coconut sugar
Method
- 1
Preheat the oven to 200°C (400°F) and lightly oil a baking tray.
- 2
Mix the pumpkin, wholemeal flour, oats, baking powder, egg, cinnamon, salt and optional maple syrup into a thick batter.
- 3
Spoon rounds onto the tray and flatten slightly.
- 4
Bake 18–20 minutes, turning once, until set and golden (or air-fry at 190°C for 12 minutes).
- 5
Dust lightly with the cinnamon and coconut sugar.
- 6
Serve warm.
Swaps & variations
- Butternut or sweet potato in place of pumpkin
- Add a scoop of Greek yoghurt to serve
- Skip the dusting for a savoury herby version
Storing & freezing
Fridge up to 3 days; reheat in the oven. Freeze up to 1 month.
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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