‘Pampoenkoekies’ (Pumpkin fritters)

Today we return to another traditional South African dish. This dish may pass as ‘pumpkin fritters’, but in South Africa it is known as ‘pampoenkoekies’ (translated it would be ‘pumpkin cookies’).

My mum bakes the best ‘pampoenkoekies’ in the world (of course I’ll say that, right)! We are currently on the West Coast for a short visit and my mum has agreed to bake her famous ‘pampoenkoekies’ for our Dish of the Week series. It’s the perfect side dish for the frosty winter weather we’re currently experiencing.

Put it on the table:

Pumpkin is the most popular choice in making ‘pampoenkoekies’, but my mother uses butternut squash because it has a naturally sweet taste.

‘Pampoenkoekies’ can be drizzled with a sweet syrup or you can sprinkle cinnamon sugar on top. I prefer cinnamon sugar simply because that’s what I grew up with, but both are equally tasty.

Ingredients for ‘pampoenkoekies’

2½ cups of chopped butternut squash

100ml cold water

2½ tablespoons brown sugar

1 tablespoon butter

3 cinnamon sticks

salt, to taste

1 egg

1 cup flour

1½ teaspoon baking powder

cinnamon sugar

oil (to fry)

Peel the butternut squash and cut into cubes. Place it in a pot and add the water, sugar, butter, cinnamon sticks and salt.

Add water, sugar, butter, cinnamon and salt to butternut squash cubes

Put the lid on the pot and cook the butternut squash over medium heat until soft.

Cook butternut squash until soft

Butternut squash after 15 minutes on the stove top

It is important to let the butternut squash cool before adding the other ingredients. After it has cooled, mash the butternut squash.

Let the butternut squash cool and mash

Add the egg to the cooked butternut squash and beat well. Add flour and baking powder and mix to a soft batter.

Add egg, flour and baking powder

‘Pampoenkoekie’ batter

Heat the oil in a frying pan until it sizzles. Scoop spoonfuls of batter into the oil and fry the ‘pampoenkoekies’ on both sides until golden brown.

Fry spoonfuls of ‘pampoenkoekie’ batter

Fry both sides until golden brown

Remove fried ‘pampoenkoekies’ from the pan and place on a piece of paper towel to get rid of excess oil. Sprinkle cinnamon sugar on top and serve warm.

‘Pampoenkoekies’

I have eaten this favourite traditional South African dish on many occasions, but it doesn’t taste as good as my mother’s very own ‘pampoenkoekies’.