These pumpkin fritters, or “pampoenpoffertjies”, are pillowy soft, slightly crispy and coated in a sinfully more-ish caramel sauce. This isn’t your healthy vegetable option, clearly. Pumpkin Fritters is something that’s quite nostalgic for most of us South Africans and with that said we each have an “ouma” who’s recipe is the best. One thing is for sure, that this sweet addition to a plate filled with loads of savoury treats it what brings a meal together. It’s a side dish option that’ll help your guests get a taste of dessert before the dessert course has even arrived – it’s a lovely excuse for those guests with a sweet tooth.
I promise you that if you find yourself at a traditional South African family braai, wedding or game lodge, that there will most definitely be a selection of game, lamb, chicken pies, roast potatoes, creamed spinach, rice, broccoli, roast chicken and pampoenpoffertjies, one variation on the theme of pumpkin fritters (Some pumpkin fritters are cooked in a pan and are therefore flat, others are deep-fried in oil and consequently turn into crispy, golden puffs or poffertjies such as this recipe).
Simple notes to ensure the perfect result:
The pumpkin
One cup of cooked pumpkin or butternut is equivalent to approx. 800-1kg worth of uncooked pumpkin or butternut. Cut into large cubes and steam until fully cooked. Mash until fine and drain/remove as much water from the cooked pumpkin or butternut as possible. Any unnecessary liquid will cause the batter to be much looser and possibly not cook all the way through.
THE oil
Bring the oil to a medium-high and drop a tsp worth of batter in the oil. If the batter takes 8-10 seconds to brown, you know your oil is ready. Nothing worse than the exterior resembling a cooked fritters and the realizing it’s still raw inside. Allow the pumpkin fritters to fry on one side until browned and flip. Cook for another 1-2 minutes and continue cooking until dark brown. Allow the oil to come up to temperature before adding in the next batch.
THE caramel sauce
The caramel sauce is just as simple. Just add all the ingredients to a medium saucepan and bring to a simmer. Allow to melt and thicken until the desired consistency is reached. Add a good a mount of salt is what helps the flavours in sauce pop so don’t forget that finishing touch.




South African Pumpkin Fritters
Ingredients
Pumpkin Fritters
- 1 cup pumpkin or butternut steamed, drained and mashed
- 1 large egg
- 1 cup regular flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp curry powder optional
- 1 tsp ground cinnamon
- ½ tsp salt
- 4 cups vegetable oil
Caramel Sauce
- 350 ml cream
- 5 tbsp salted butter
- 1 tsp vanilla essence
- 6 tbsp golden syrup
- 300 grams light brown sugar
- salt to taste
- ½ tsp ground cinnamon optional
Instructions
Pumpkin Fritters
- Mix all the ingredients until well combined. Set aside and cover until the oil is ready. Note: some like adding a tbsp or two castor sugar to the batter to sweeten it. Others, like adding 1/2 tsp ground cinnamon as well. I personally think the caramel sauce does the job.
- Bring a large casserole of oil to a medium high heat.
- Drop spoonfuls of the batter in the hot oil and fry for 2-3mins or until golden brown in color. Note: drop a tsp worth of batter in the oil to check the temperature, It should take about 8-10 seconds before it starts to brown.
- Remove from the oil and place on a kitchen towel.
Caramel Sauce
- In a large saucepan add the cream, butter, vanilla essence, golden syrup and sugar together.
- Bring to a medium heat and bring to a light simmer, stirring continuously until the mixture has become more caramel like. Add a dash of salt if needed and pour over the pumpkin fritters or serve on the side.