Ingredients:

• 2 cups self-raising flour
• 1 1/2 – 2 cups of mashed, cooked pumpkin or butternut
• Pinch salt
• 1 Tbsp sugar
• 1 large egg, lightly beaten
• 2 Tbsp melted butter
• 1/2 cup milk
• Cooking oil, for shallow frying
• Cinnamon sugar
• 2 parts sugar mixed with 1 part fine cinnamon (powder)

Method:

1. Sift flour and salt into a bowl and stir in sugar.
2. Make a well in centre add egg, butter, pumpkin and enough milk to make a thick pancake batter.
3. Heat oil in a large frying pan and drop batter, 1 tablespoon at a time, into it.
4. Fry fritters until golden brown, about 3 minutes on either side.
5. Drain on absorbent paper and sprinkle with cinnamon sugar.
6. Serve warm, makes about 36.

Translation

Pumpkin Fritters

Ingredients:

• 2 cups self-raising flour
• 1 1/2 – 2 cups of mashed, cooked pumpkin or butternut
• Pinch of salt
• 1 Tbsp sugar
• 1 large egg, lightly beaten
• 2 Tbsp melted butter
• 1/2 cup milk
• Cooking oil, for shallow frying
• Cinnamon sugar
• 2 parts sugar mixed with 1 part fine cinnamon (powder)

Method:

1. Sift flour and salt into a bowl and stir in sugar.
2. Make a well in the center add egg, butter, pumpkin and enough milk to make a thick pancake batter.
3. Heat oil in a large frying pan and drop batter, 1 tablespoon at a time, into it.
4. Fry fritters until golden brown, about 3 minutes on either side.
5. Drain on absorbent paper and sprinkle with cinnamon sugar.
6. Serve warm, makes about 36.

• 2 k koekmeel
• 1 k suiker
• 2 k gaar pampoen (butternut of boerpampoen) geen byvoegings
• 2 tl fyn kaneel
• 3 tl bakpoeier
• 2 eiers
• 1/4 kop melk

1. Sif droe bestandele goed.
2. Roer pampoen, melk en eiers daarby.
3. Meng goed.
4. Braai teelepels vol in warm olie tot goud bruin (nie te warm nie, sal self omkeer wanneer gaar aan die onder kant).

Stroop

• 2 k suiker
• 1 k melk
• 1 k water
• 3 tl mazina
• 1 eetl botter
• 1 tl fyn kaneel

1. Gooi al die bestandele behalwe die mazina in n kastrol en kook vir so 3 minute.
2. Maak mazina aan met n paar telepels water en voeg by stroop.
3. Kook tot effens verdik.
4. Gooi nou warm stroop oor die pampoenkoekies en bedien warm.
5. Koekies kan ook sonder stroop bedien word met kaneelsuiker oorgestrooi.
   Soos vir n snoep dingetjie of op n soetplatter, baie soos n dounut.

Translation

Pumpkin Fritters With Syrup

• 2 k cake flour
• 1 k sugar
• 2 k cooked pumpkin (butternut or pumpkin) no additions
• 2 tsp fine cinnamon
• 3 tsp baking powder
• 2 eggs
• 1/4 cup milk

1. Sieve dry ingredients well.
2. Stir in pumpkin, milk and eggs.
3. Mix well.
4. Fry teaspoonfuls in hot oil until golden brown (not too hot, will turn itself over when cooked on the underside).

Syrup

• 2 k sugar
• 1 k milk
• 1 k water
• 3 tsp mazina
• 1 tablespoon butter
• 1 tsp fine cinnamon

1. Pour all the ingredients except the mazina into a saucepan.
2. Cook for about 3 minutes.
3. Make the mazina with a few tablespoons of water and add syrup.
4. Cook until slightly thickened.
5. Pour hot syrup over the pumpkin cookies and serve hot.
   Cookies can also be served without syrup with cinnamon sugar sprinkled over, like for a sweet treat or on a sweet platter, much like a donut.

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.