How To Prepare Pampoenkoekies
Pampoenkoekie is a South African dessert consisting of fluffy pumpkin fritters.
The fritters are made with cooked and puréed pumpkin, flour, baking powder, sugar, eggs, milk, and salt.
When golden-brown and fully cooked, they are traditionally drizzled over with a thick and sticky caramel syrup.
Since they are a little bit savory and a little bit sweet, pampoenkoekies can be served either as breakfast, snack, dessert, or a side dish.
RECIPE INGREDIENTS
1 lb pumpkin flesh
1 cup flour
2 teaspoons baking powder
2 tablespoons sugar
1/4 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 egg
Vegetable oil for frying
For the caramel:
3/4 cup sugar
3 tablespoons water
1 tablespoon heavy cream
1 tablespoon sweet butter
4 cups corn syrup
DIRECTIONS ON HOW TO PREPARE PAMPOENKOEKIES
Under high heat, boil the pumpkin until soft then drain and mash it. Let cool.
In a large bowl, combine the pumpkin puree, flour, baking powder, sugar, milk, egg, cinnamon, nutmeg, and salt. Stir until well incorporated.
Generously pour oil into a non-stick skillet. Heat to medium heat until a temperature of 350F/170C.
Using a tablespoon or a pastry bag, pour small amounts of dough into the hot oil and fry 2 minutes on each side.(Do not overcrowd the pan as the pampoenkokies will swell when cooking.)
Remove from oil and place them on a paper towel lined plate.
Caramel:
Pour the water and sugar into a saucepan and mix together. Add corn syrup and continue stirring.
Heat over medium-high heat for about 10 minutes without mixing the caramel, as it may crystallize.
Reduce heat to low/medium and gently add cream and butter, to avoid any splattering. Finally, stir the mixture to reach a smooth consistency. Remove from heat and let cool.
Serve with pampoenkokies.
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Ingredients
1 lb pumpkin flesh
1 cup flour
2 teaspoons baking powder
2 tablespoons sugar
1/4 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 egg
Vegetable oil for frying
For the caramel:
3/4 cup sugar
3 tablespoons water
1 tablespoon heavy cream
1 tablespoon sweet butter
4 cups corn syrup
Instructions
- Under high heat, boil the pumpkin until soft then drain and mash it. Let cool.
- In a large bowl, combine the pumpkin puree, flour, baking powder, sugar, milk, egg, cinnamon, nutmeg, and salt. Stir until well incorporated.
- Generously pour oil into a non-stick skillet. Heat to medium heat until a temperature of 350F/170C.
- Using a tablespoon or a pastry bag, pour small amounts of dough into the hot oil and fry 2 minutes on each side.(Do not overcrowd the pan as the pampoenkokies will swell when cooking.)
- Remove from oil and place them on a paper towel lined plate
- Caramel:
- Pour the water and sugar into a saucepan and mix together. Add corn syrup and continue stirring.
- Heat over medium-high heat for about 10 minutes without mixing the caramel, as it may crystallize.
- Reduce heat to low/medium and gently add cream and butter, to avoid any splattering. Finally, stir the mixture to reach a smooth consistency. Remove from heat and let cool.
- Serve with pampoenkokies.
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Ingredients
1 lb pumpkin flesh
1 cup flour
2 teaspoons baking powder
2 tablespoons sugar
1/4 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 egg
Vegetable oil for frying
For the caramel:
3/4 cup sugar
3 tablespoons water
1 tablespoon heavy cream
1 tablespoon sweet butter
4 cups corn syrup
Instructions
- Under high heat, boil the pumpkin until soft then drain and mash it. Let cool.
- In a large bowl, combine the pumpkin puree, flour, baking powder, sugar, milk, egg, cinnamon, nutmeg, and salt. Stir until well incorporated.
- Generously pour oil into a non-stick skillet. Heat to medium heat until a temperature of 350F/170C.
- Using a tablespoon or a pastry bag, pour small amounts of dough into the hot oil and fry 2 minutes on each side.(Do not overcrowd the pan as the pampoenkokies will swell when cooking.)
- Remove from oil and place them on a paper towel lined plate
- Caramel:
- Pour the water and sugar into a saucepan and mix together. Add corn syrup and continue stirring.
- Heat over medium-high heat for about 10 minutes without mixing the caramel, as it may crystallize.
- Reduce heat to low/medium and gently add cream and butter, to avoid any splattering. Finally, stir the mixture to reach a smooth consistency. Remove from heat and let cool.
- Serve with pampoenkokies.