Pumpkin Fritters/ Pampoen Poffertjies
September 14, 2011 in Uncategorized
A food post, finally almost 9 months later!
Last night we finally had a bit of rain and thunder on the Highveld, but it wasn’t nearly enough to clean the streets and houses under the layer of dust and soot from all the veld fires. Hopefully its just the start of a generous rain season to come! I couldn’t help wondering if Little Jessica will love thunderstorms as much as I do? And whether she will be able to sleep through the storms? My little Pumpkin…
Talking about Pumpkins, I finally made some Pumpkin ‘Fritters’/ Pampoen Poffertjies that came out well and delicious. Got the recipe from my Mom, who got it from an old Huisgenoot, Wenresepte (circa 1990) and came from a Mrs. Nel from Worcester. Its real easy to make, with either left over pumpkin or freshly made. I’ll post the recipe in both Afrikaans (die Groot Taal) & English. Hope I translated it correctly…
Pampoen Poffertjies (maak +/- genoeg vir 4 – 8 mense)
750gr pampoen (gaar, mashed met ‘n knypie sout)
275gr (500ml) bruismeel
500ml kookolie (vir braai)
- Klop die pampoen, eiers & sout saam.
- Sif bruismeel en bakpoeier saam en meng met nat mengsel tot sagte deeg.
- Verhit kookolie tot warm.
- Skep ‘n lepel vol en bak/braai tot ligbruin en gaar *ek het ‘n halwe eetlepel gebruik, dan is dit ‘n lekker ‘bite size’* Dit vat omtrent so 2-3 min, as die olie lekker warm is – hou maar dop!
- Dreineer en hou warm.
400gr (500ml) suiker
25gr (30ml) botter of magarien
10ml mielieblom (maizena)
*knypie fyn kaneel (my eie byvoeging, opsioneel)
- Verhit saam tot kook punt
- Meng die mielieblom met bietjie koue water en roer by stroop.
- Gooi warm stroop oor warm poffetjies en sit voor.
Pumpkin Fritters/ Puffs (makes enough for 4 – 8 people)
750gr pumkin (cooked, mashed with a pinch of salt)
275gr (500ml) selfraising flour
15ml baking powder
500ml cooking oil (for frying)
- Mix the pumpkin, eggs and salt together.
- Sift the selfraising flour and baking powder together and mix into the wet ingredients to form a soft dough.
- Heat the cooking oil to warm and add dollops of the dough to the oil, fry till golden brown and done. *I used half a table spoon measure, makes little bite sized puffs) It takes about 2-3 min if the oil is nice and hot – do watch over them!
- Drain the excess oil and keep warm
400gr (500ml) sugar
250ml (1 cup) water
125ml (1/2 cup) milk
25gr (30ml) butter or magarine
Pinch of salt
10ml cornflower (maizena)
*pinch of grounded cinnamon (my own addition, optional)
- Heat together until boiling point (exept Maizena)
- Mix Maizena with a bit of cold water, add to syrup.
- Cover puffs with syrup and serve warm!
I only added the bit of cinnamon to the syrup, because it goes so well with pumpkin!
Enjoy with your family for with a Sunday Lunch or I think it might even go well with a scoop of icecream! Perhaps a belated pregnancy thing… only added the pinch of cinnamon, because it goes so well with pumpkin!
Have an awesome day!!!