📝 About This Recipe
A beloved treasure of South African Cape Malay heritage, these pumpkin fritters are a soulful fusion of Dutch influence and vibrant Asian spice. These pillowy, cloud-like morsels are delicately scented with cinnamon and nutmeg, then drenched in a decadent, buttery caramel syrup that soaks into every crevice. Perfectly balancing the earthy sweetness of roasted pumpkin with a hint of citrus, they are equally at home as a comforting side dish or a nostalgic dessert.
🥗 Ingredients
The Fritter Batter
- 2 cups Pumpkin or Butternut Squash (cooked, mashed, and well-drained)
- 1 cup Cake Flour (sifted)
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt (fine sea salt)
- 1 large Egg (lightly beaten)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated preferred)
- 1 tablespoon Sugar (granulated)
- 1/2 cup Vegetable Oil (for shallow frying)
The Spiced Caramel Syrup
- 1 cup Sugar (white or light brown)
- 3/4 cup Water
- 2 tablespoons Butter (salted)
- 1 piece Cinnamon Stick
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Cornstarch (mixed with a little water to make a slurry)
👨🍳 Instructions
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1
Ensure your cooked pumpkin is as dry as possible. If it feels watery, place the mash in a fine-mesh sieve and press down gently to remove excess liquid. This is crucial for a fluffy texture.
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2
In a large mixing bowl, combine the mashed pumpkin and the beaten egg, stirring until smooth and well-incorporated.
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3
In a separate smaller bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and 1 tablespoon of sugar.
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4
Gradually add the dry ingredients to the pumpkin mixture. Fold gently using a spatula until just combined; do not overmix, or the fritters will become tough.
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5
While the batter rests for 5 minutes, prepare the syrup. Combine the sugar, water, butter, and cinnamon stick in a medium saucepan over medium heat.
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6
Stir the syrup until the sugar dissolves, then bring to a gentle boil. Whisk in the cornstarch slurry and lemon juice, simmering for 3-5 minutes until slightly thickened and glossy. Keep warm on low heat.
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7
In a large non-stick skillet, heat the vegetable oil over medium heat. The oil is ready when a small drop of batter sizzles immediately.
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8
Drop heaped tablespoons of the batter into the hot oil, being careful not to crowd the pan. Fry in batches of 4 or 5.
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9
Fry for about 2-3 minutes on the first side until golden brown and firm enough to flip.
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10
Carefully flip the fritters and fry for another 2 minutes on the other side. They should be puffed up and beautifully bronzed.
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11
Remove the fritters with a slotted spoon and place them briefly on a paper towel-lined plate to drain any excess oil.
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12
While still hot, transfer the fritters to a serving dish and pour the warm spiced caramel syrup generously over the top.
💡 Chef's Tips
For the best flavor, roast your pumpkin in the oven rather than boiling it to concentrate the natural sugars. If the batter feels too wet, add flour one tablespoon at a time until it holds its shape on a spoon. Avoid high heat when frying; medium heat ensures the center cooks through before the outside burns. To make them extra light, you can separate the egg and fold the stiffly beaten egg white in at the very end. Leftover fritters can be reheated in an air fryer at 350°F (175°C) for 3 minutes to regain their crisp edges.
🍽️ Serving Suggestions
Serve warm as a side dish alongside a traditional Cape Malay Lamb Curry. Pair with a cup of Rooibos tea for a quintessential South African afternoon snack. Serve as a dessert with a scoop of vanilla bean ice cream or a dollop of whipped cream. For a savory twist, skip the syrup and serve with a squeeze of lime and a dusting of chili flakes. Top with toasted pumpkin seeds or crushed pecans for added texture.