When we say “Ouma Babsie”, Emma say “pampoenkoekies”…….
Emma don’t like any kind of salad, and “Ouma Babsie” decided that Emma needs to double up on the veg to balance out the lack of salad….
For the Pumpkin Fritters you will need:
2 cups of mashed cooked and drained pumpkin (i prefer to steam the pumpkin)
1 cup cake flour
10 ml baking powder
pinch of salt
Canola or sunflower oil for shallow frying
Steam the pumpkin, drain excess water.
Mash the cooked pumpkin.
Add the flour, egg and salt, and mix well.
Fry the pumpkin fritters in a non stick frying pan in a little bit of canola oil on a medium heat. Fry them until well cooked and crispy. If you don’t fry them long enough they will become soggy in the sauce. Once cooked, drain on a paper plate.
For the sauce you will need:
15 ml butter
200 ml sugar
15 ml maizena (corn flour)
175 ml cold water
Melt butter, add the sugar and milk and bring to a rolling boil.
Mix the maizena and cold water in a cup until dissolved completely and add slowly to the boiling milk mixture.
Bring to the boil again and cook for about 2 minutes.
I serve them “kebab style” on a stick, so try and keep them as small as possible, a bit more hassle to fry but so worth the “look”…..