Pumpkin Fritters (Pampoenkoekies) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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. Ingredients:
325 ml flour |
20 ml baking powder |
salt, to taste |
625 ml butternut squash, cooked |
2 eggs, separated |
oil, for frying |
125 ml boiling water |
250 ml sugar |
60 ml butter |
250 ml milk |
10 ml cinnamon |
15 ml flour |
salt, to taste |
Directions:
1. FRITTERS:.
2. Sift all dry ingredients.
3. Mash pumpkin finely and beat in egg yolks.
4. Whisk egg whites til light and fluffy - do not make them too stiff.
5. Gently mix egg whites into pumpkin and then fold pumpkin mixture into dry ingredients.
6. Fry tablespoonsful of fritter batter in hot oil until golden brown.
7. Drain on paper towel and place into ovenproof dish.
8. Now preheat the oven to 180°C.
9. SYRUP:.
10. Bring water, sugar, butter, milk, cinnamon, and salt to the boil, lower heat and thicken with flour.
11. Pour syrup over fritters and bake for 15 - 30 minutes.
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