Maak 12
600 ml gaar, fyngemaakte pampoen of botterskorsie
250 ml koekmeel
5 ml bakpoeier
Knypie sout
Stewige mespunt anys (opsioneel)
2 eiers, geklits
Olyfolie vir vlakvetbraai
Kaneelsuiker
Opsioneel: blomblaartjies van marigolds
Meng die pampoenmoes, meel, bakpoeier, sout en anys in ‘n mengbak.
Roer die geklitse eiers by om ‘n slapperige beslag te vorm.
Giet ‘n bietjie olie in ‘n pan, skep lepelsvol (4 – 5 koekies op ‘n keer) in die warm olie en braai aan beide kante tot goudbruin en gaar.
Dreineer op kombuispapier, strooi kaneelsuiker oor en rond opsioneel af met eetbare blommetjies.
Pumpkin Fritters
Makes 12
600 ml cooked, fine-made pumpkin or buttersquash
250 ml cake flour
5 ml baking powder
Pinch of salt
Stiff Knife point anise (optional)
2 eggs, beaten
Olive oil for shallow frying
Cinnamon sugar
Optional: flower leaflets from marigolds
Mix the pumpkin mash, flour, baking powder, salt and anise in a mix bowl.
Stir in the beaten eggs to form a loose consistency.
Pour some oil into a pan, dish spoons full (4 – 5 Fritters at a time) in the hot oil and fry on both sides to golden brown and cooked.
Drain on paper towel, sprinkle cinnamon sugar over and optionally decorate with edible flowers.
