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
  • cinnamon-sugar


  1. Mix the egg and sugar together in a mixing bowl until the sugar has dissolved.
  2. Add the milk, melted butter and the mashed pumpkin and mix until all the ingredients are incorporated.
  3. 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.
  4. 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.
  5. Remove from the pan and place on paper towel to drain any excess oil.
  6. 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)