Pampoenkoekies recipe

As mentioned in my previous South African recipe, I’m on a mission to post South African recipes over this month of September. It’s Heritage month and I want to showcase the diversity that is South African cuisine.


This recipe is for an old boerekos recipe. Pampoenkoekies are basically pumpkin fritters. Eaten as a snack if you’re entertaining guests or if you want to be fancy (like we chefs tend to get with simple food) you can shape them into quenelles and deep fry and serve them along side strong flavoured game meats like venison, duck and ostrich. Game meat goes well with sweeter starches and sauces.

Note: although the recipe uses pumpkin, I’ve found that butternut works better. It’s up to you though, both work.

500g roasted, pureed pumpkin
2ml (pinch) salt
2ml (pinch) nutmeg
2ml (pinch) ground coriander
200g Cake flour
1 tablespoon baking powder
2 whisked eggs
Oil (for frying)

1. After roasting the pumpkin until soft, strain as much liquid from it as possible and then blend with a hand blender.
2. Add the rest of the ingredients to the pumpkin puree and mix well with a spoon or spatula.
3. Heat a pan with the oil and spoon the mixture into the pan. Only turn the pampoenkoekies once they are golden brown. (For a better looking final product you can shape them by spooning the dough through a metal cookie cutter on the pan)
4. Place on paper towel and drizzle with cinnamon sugar and serve warm.

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