Cariema Isaacs’, My Cape Malay Kitchen (Struik Lifestyle), R244, is filled with heart-warming dishes, both modern and traditional, like these pumpkin fritters, and includes recollections of her childhood in Bo-Kaap
- 1 egg
- 1T (15ml) sugar
- ¾ cup (180ml) milk
- 2T (30ml) melted butter
- 400g pumpkin, peeled, deseeded, diced, boiled, drained and mashed
- 2 cups (500ml) self-raising flour
- ¼t (1,25ml) salt
- 2 cups (500ml) oil, for shallow-frying the fritters
- Mix the egg and sugar together in a mixing bowl until the sugar has dissolved.
- Add the milk, melted butter and the mashed pumpkin and mix until all the ingredients are incorporated.
- Sift the flour and salt in a separate bowl. Add the wet ingredients to the dry ingredients. Mix this until it forms a smooth but fairly stiff batter.
- Warm the oil over a medium heat and shallow-fry the fritters until they develop a crispy crust and are golden brown on both sides.
- Remove from the pan and place on paper towel to drain any excess oil.
- Transfer to a serving dish and sprinkle generously with cinnamon-sugar. Serve hot.
COOK’S NOTE For a banana variation: 4 ripe bananas, 1t (5ml) vanilla, caramel or banana essence. Mash 2 bananas, add the essence and mix this with the flour batter. Roughly chop the remaining two bananas and add that to the batter.
(This recipe makes about 30 bite-sized fritters)