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Ouma’s Pumpkin Fritters

13th February 2017

As kids, we all have that one thing. The brocolli you sneak to Frekles, the pavement special, under the table (he spits it out too); the asparagus you can’t even bear to look at; the beans you’re ‘allergic’ to. You know what I’m talking about. My kryptonite was pumpkin. I couldn’t stand the sight of it, until I grew up and realised that good food reached far beyond pasta and toasties. Which brings me to pumpkin fritters or as I know it, Ouma se pampoen koekies. Golden, syrupy and slightly crunchy on the outside, while silky smooth on the inside. Is your mouth watering yet?


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2 cups of peeled pumkin, butternut or sweet potato
1/2 cup of Snowflake flour
1 teaspoon Royal baking powder
Pinch of salt
2 eggs, beaten
80ml sugar and 1 tablespoon of cinnamon (for cinnamon sugar)


Start by steaming your butternut, pumpkin and/or sweet potato till cooked.

Preheat your pan with a little bit of oil, while you prepare the mixture.

Mash your cooked vegetables and mix with the flour, baking powder, salt and eggs.

Spoon some of the mixture in for a decent sized fritter, cover and fry until light brown. Flip and repeat on the other sized.

TIP: Get rid of some of the oil by laying them on kitchen towel.

Now’s the time to dress them up, so coat in the sugar mixture or drizzle with your honey (or any other flavour you could think of) yoghurt.

Let us know what you think by commenting below. Tried it? Show us on Twitter by using #ForTheLoveOfFood

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