Pampoenkoekies

Name: Pampoenkoekies
Prep time: 20 min
Cook time: 40 min
Total time: 75 min
Yield: 16
Cuisine: Afrique du Sud
Ingredients: 500 g cooked pumpkin, well drained and cooled; 160 g T55 wheat flour; 2 eggs, 100 g without shell; 7 g baking powder; 40 g sugar, 20 g for finishing; 3 g ground cinnamon; 1 g salt; 40 g oil for the pan

🎃 Pampoenkoekies are pumpkin fritters whose batter retains the sweetness of the vegetable.

Ingredients

500 g cooked pumpkin, well drained and cooled
160 g T55 wheat flour
2 eggs, 100 g without shell
7 g baking powder
40 g sugar, 20 g for finishing
3 g ground cinnamon
1 g salt
40 g oil for the pan

Preparation

If the pumpkin is not cooked, cut it into pieces and steam for about 20 minutes until tender. Drain then weigh 500 g of flesh; let cool for 15 minutes.

Mash the pumpkin without liquefying it. Beat the eggs and incorporate them with 20 g of sugar.

Mix flour, baking powder and salt, then incorporate into the pumpkin. Stop as soon as the batter is homogeneous; it should hold in small mounds on a spoon.

Heat part of the oil in a pan over medium heat. Drop small portions and flatten them slightly.

Cook for about 3 minutes per side, replenishing the oil between batches. Open a fritter to check that the center is set, with no raw batter.

Mix the remaining 20 g of sugar and cinnamon. Sprinkle the sixteen fritters when serving.