As we have Thanksgiving on our doorstep, we thought it would be nice for us to share a classic South African favorite with our American friends. South Africans love Pumpkin and Butternut Squash. Here is a le Calabash favorite and Happy Thanksgiving to all our American Culinary Adventurers.
This is a classic Cape Malay dish with sweetness and spice.
Really nice with Lamb, Venison and East Asian Fish Dishes.
It is important to ensure the pumpkin is well drained of all its excess liquid, dry out in a sauce pan by cooking over a low heat without a lid.
A Non-stick pan will work wonders when preparing this dish
• 2 cup cooked pumpkin
• ½ cup flour
• ½ tsp salt
• 1 tsp ground cinnamon
• 2 tsp baking powder
• 2tbsp caster sugar
• 2 large eggs
• sunflower oil, for frying
• cinnamon sugar for dusting (75% sugar-25% ground cinnamon)
1. Place all ingredients, except eggs in a mixing bowl with paddle and place on slow speed.
2. Add eggs one by one and mix till you have a thick batter. The batter should hold its shape when spooned.
If the batter is too stiff, add a little milk, or if to runny, add a little flour
3. Heat a little oil in a frying pan over a medium heat.
4. Scoop a heaped tbsp of batter and drop into pan, but ensure they do not touch.
5. Fry until firm and golden brown, flip over and fry.
6. The fritters will puff up slightly, but deflate a bit as you take them out of the pan. To test, press lightly on the fritters and they will tend to spring back up when done
7. Serve hot with plenty of dusted cinnamon sugar.