Ingredients
-
325
-
20
-
-
625
-
2
-
-
125
-
250
-
60
-
250
-
10
-
15
-
-
-
Directions
Pumpkin Fritters (Pampoenkoekies), This is a wonderful contribution to a Thanksgiving meal These are rich and delicious morsels normally served hot with the meal but are equally tasty the next day as a cold dessert Please note, prep time includes frying time , Oh wow, I haven’t had pumpkin fritters since leaving South Africa 14 years ago !! Admittedly these are bland, but it’s an acquired taste which our family just loves! Thank you for sharing this recipe!, Easier to make than you would think But they are sort of bland for my taste I nt the second batch, I added nutmeg and cinnamon to the fritter batter, and nutmeg and more cinnamon to the syrup Still bland-ish
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Steps
|
1
Done
|
Fritters: |
|
2
Done
|
Sift All Dry Ingredients. |
|
3
Done
|
Mash Pumpkin Finely and Beat in Egg Yolks. |
|
4
Done
|
Whisk Egg Whites Til Light and Fluffy - Do not Make Them Too Stiff. |
|
5
Done
|
Gently Mix Egg Whites Into Pumpkin and Then Fold Pumpkin Mixture Into Dry Ingredients. |
|
6
Done
|
Fry Tablespoonsful of Fritter Batter in Hot Oil Until Golden Brown. |
|
7
Done
|
Drain on Paper Towel and Place Into Ovenproof Dish. |
|
8
Done
|
Now Preheat the Oven to 180c. |
|
9
Done
|
Syrup: |
|
10
Done
|
Bring Water, Sugar, Butter, Milk, Cinnamon, and Salt to the Boil, Lower Heat and Thicken With Flour. |
|
11
Done
|
Pour Syrup Over Fritters and Bake For 15 - 30 Minutes. |
