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Give ouma’s pumpkin fritters a run for their money! From sweet to savoury and everything in-between, Gail Damon gives this timeless classic some festive flair.   

Carrot cake-spiced baked fritters 

Makes 12-15 

Carrot cake meets pumpkin fritter in just one bite! 

Ingredients

400g pumpkin, cooked and mashed
2 carrots, cooked and mashed
3 eggs
3 Tbsp honey
2 cups self-raising flour
1 ½ tsp cinnamon
1 tsp ground ginger
1 tsp mixed spiced
Pinch of salt

For the cream cheese  

175g medium-fat plain cream cheese
1 cup icing sugar + extra for dusting
1 lemon or 2 limes, zested and juiced

Method 

1. Preheat oven to 180°C.
2. Grease two 6-hole Bundt tin trays with butter, adding flour to each bunt hole. Shake to coat well and discard excess flour.
3. Combine pumpkin, carrot, eggs and honey and mix well.  
4. Sift together flour and spices, then add salt.
5. Gradually fold wet mixture into dry ingredients.
6. Divide batter between prepared Bundt trays.
7. Bake for 45-50 minutes
   or until a skewer inserted in the centre comes out clean.  
8. Cool in the tins for 5–10 minutes, then unmould.
9. For the cream cheese, combine all ingredients and mix until smooth.
10. Dollop zesty cream cheese over warm pumpkin fritters and dust generously with icing sugar to serve.  

Festive sprinkle
Take this dish up a notch with a sprinkling of candied seeds. Simply toss ¼ cup each pumpkin-, sunflower-, and sesame seeds with 1 tsp canola oil and 1-2 Tbsp honey or golden syrup. Spread evenly onto a baking tray lined with baking paper, and bake at 180°C until golden and crunchy.

Pumpkin fritters with miso caramel 

Makes 20-25 

Salted caramel does not stand a chance! This miso caramel is literally EVERYTHING, combined with the sweetness of the pumpkin, it’s a match made in flavour heaven.  

Ingredients

500g pumpkin, cooked and mashed
3 eggs
3 Tbsp honey
2½ cups self-raising flour
1 tsp ground aniseed
1 tsp ground cumin
1 tsp ground cinnamon
Pinch of salt
Oil, for deep frying

For the miso caramel  

1 cup sugar
¼ cup water
2 heaped tsp white miso paste
½ cup butter, cubed
½ cup cream

Method 

1. Combine cooled pumpkin, eggs and honey and mix well. 
2. In a separate bowl, sift together flour and spices, then add salt. 
3. Gradually fold wet mixture into dry ingredients. 
4. Heat oil over medium heat until shimmering hot.
5. Drop a heaped tablespoon of the batter into the hot oil and fry until golden and cooked through. Drain on kitchen paper. Repeat with remaining batter. 
6. For the miso caramel, combine sugar and water over medium heat, mixing until sugar has dissolved. 
7. Bring to a simmer and cook until sauce turns a caramel colour. Immediately add miso paste, butter and cream then stir until smooth. Cool completely. 
8. Serve fritters hot, drizzled with caramel or serve on the side as a dipping sauce. 

Pumpkin & parmesan fritters 

Makes 20-25 

Halve the amount of pumpkin and replace with grated sweet potato, if you like.  

Ingredients

4 cups (about 600g) grated pumpkin
½ cup grated Parmesan
½ tsp ground nutmeg
3 Tbsp self-raising flour
Salt and milled pepper
1½ Tbsp milk
1 egg
Glug olive or canola oil

For serving

Handful sage, fried (or use fresh coriander instead) 
Parmesan shavings
Sweet chilli sauce

Method 

1. Combine pumpkin, cheese, nutmeg and flour. Season.
2. Whisk together milk and egg. Stir into pumpkin mixture to combine. 
3. Heat oil over medium heat and shallow-fry 1 heaped tablespoon of the mixture for 6-8 minutes, flipping halfway through until golden, crispy and cooked through. 
4. Repeat until mixture
   is done.
5. Serve scattered with sage and Parmesan, with sweet chilli sauce on the side.  

Recipes & styling: Gail Damon 

Photographs: Zhann Solomons 

Also read: Low-carb pumpkin and sage cannelloni

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These tasty, doughy pampoenkoekies, also known as fritters will transport you back to your South African school bake sales

MAKES 15–20 •  TOTAL TIME  1 hour

FOR THE PAMPOENKOEKIES

Pumpkin, cooked and mashed 250 g

Eggs 1

Nutmeg ¼ tsp

Salt 1 tsp

Milk ¼ cup

Flour 1½ cups

Baking powder 1 tsp

FOR THE CINNAMON SUGAR 

Brown sugar ½ cup

Cinnamon 2 tsp

METHOD

1. Boil or steam the pumpkin until soft. Mash until smooth and cool.

2. Beat through the egg, nutmeg, salt and milk.

3. Sift together the flour and baking powder, then add to the pumpkin and mix until combined.

4. Add a 2 cm layer of oil to a deep pan over high heat. 

5. When hot, add large spoonfuls of the batter to the pan and fry until the fritters are golden on the one side before flipping, about 30 seconds. As the fritters cook, they will start puffing up. Make sure the oil isn’t too hot as you want the inside of the fritters to cook before the outside gets too dark.

6. Combine the sugar and cinnamon on a plate. As the fritters finish frying, drain them on some paper towel, then toss on the sugar to serve.

 SERVING SUGGESTION: Serve these delicious fritters as they are or with the traditional caramel sauce.

Stylist: Jezza-Rae Larsen
Photography: Callen Jefferson/hmiages.co.za

For another great local recipe try these Mosbolletjie Muffins With Honey Butter

The post Pampoenkoekies appeared first on MyKitchen.

This recipe may take some extra work in the kitchen, but trust us, it will be so worth it. You’ll never enjoy poached eggs the same again!

SERVES 2 // COOK TIME 1 hour 5 min

INGREDIENTS
2 medium beetroots, halved and peeled
1½ L water
2 medium potatoes, peeled and grated
2 tbsp coconut oil
Salt and black pepper
400 g tin cannellini beans
1 tbsp tahini
Zest and juice of ½ lemon
1 tbsp vinegar
4 eggs
Coriander, to serve

METHOD
1. Place the beetroots and water in a large pot. Cook for 1 hour, until tender. Remove beetroots from the pot and allow them to cool.
2. Squeeze any liquid from the grated potatoes. Add coconut oil and seasoning, and stir to combine well.
3. In a non-stick frying pan, cook 2 tbsp potato mixture at a time for 3–4 minutes on each side.
4. Place the cooked beetroot, beans, tahini, lemon zest and juice, and seasoning in a blender. Blitz until smooth.
5. Bring a pot of water to a simmer. Add the vinegar. Stir the water to create a whirlpool, then crack in an egg and cook for 6 minutes. Repeat.
6. To serve, spread bean pâté on a potato fritter and top with a poached egg. Sprinkle with fresh coriander.

This twice-baked egg and mushroom potatoes recipe is a great hangover cure! it might take a bit of prep, but trust us it’s worth it!

The post Poached eggs, potato fritters and beetroot-bean pâté appeared first on MyKitchen.

Leftover chicken from the braai over the weekend? Use it to whip up this spicy chicken with pea patties for your weekday lunch or dinner!

SERVES 4 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the spicy chicken
2 tbsp sweet chilli sauce
2 tsp hot sauce
2 tsp brown sugar
¼ cup vinegar
2 tbsp soy sauce
1 tbsp tomato sauce
Leftover chicken, shredded
For the pea patties
2 cups peas and potatoes, mashed
¾ cup flour
2 eggs
½ cup grated Cheddar

METHOD
For the spicy chicken
1. Preheat your oven grill and grease a baking tray.
2. Combine all the ingredients, except the chicken, in a pot and simmer for 10 minutes. Add the chicken and toss through.
3. Transfer to baking tray and grill for 10–15 min, until crispy and sticky, tossing every 5 minutes.
For the pea patties
1. Mix the peas and potatoes, flour, eggs and Cheddar together. Chill for 10 minutes. Shape into 12 patties.
2. Heat some oil in a pan over medium-high. Fry the patties for 3 minutes on each side, until golden brown. Drain on a kitchen towel.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

This recipe goes hand in hand with our roast chicken with pea and mint roast potatoes.

The post Use your leftover meat for this spicy chicken with pea patties appeared first on MyKitchen.

It’s an Italian fiesta! Chickpea fritters, or panelle, are a popular Sicilian street dish that are often eaten sandwiched between slices of bread, or on their own with olive oil and balsamic vinegar.

SERVES 8 // COOKING TIME 20 min, plus cooling time

INGREDIENTS
Salt and black pepper
1¼ L water
4 cups chickpea flour
Handful parsley, chopped
2 tbsp coarse salt
Vegetable oil, to shallow-fry

METHOD
1. Line a deep baking tray.
2. Add a pinch of salt to the water and heat until boiling. Remove from the stove and gradually stir in the chickpea flour. Return to the stove and cook for 15 minutes, stirring continuously with a wooden spoon. The batter will give off a nutty aroma and come away from the sides of the pot when it is done. Season.
3. Pour batter into the baking tray, smooth the top and cover with cling film. Allow to cool completely before cutting it into squares.
4. Mix parsley and salt, until the salt is evenly flecked with green.
5. Heat the oil in a pan and fry the panelle until crisp, about 5 minutes.
6. Serve hot with parsley salt, olive oil and balsamic vinegar.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

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