Pampoenkoekies (South African Pumpkin Fritters)

by ImmaculateBites on 30 October, 2014

 Pampoenkoekies- These  South African pumpkin fritters  are light , fluffy and literally  melts in your mouth. Drizzled with caramel sauce and your are in pumpkin heaven.

 

Pampoenkoekies

Ooh, this is exciting. This South African pumpkin fritter is the new addition to my ever-revolving list of deep fried dough in celebration of the fall season, and I am very excited to share this with you.

 

Why all the excitement, well let me count the ways…. First of all it’s a really great combination of flavors…. Secondly, because it is light as air (it literally melts in your mouth). And maybe most of all because it is quick and easy – ready in under 20 minutes. You can start eating this these bite-sized treats.

Pampoenkoekies 

So what is Pampoenkoekies?  Pampoenkoekies is a traditional Afrikaans fritter that is served either as breakfast, snack dessert or a side dish depending on how it is made. They are a little bit savory, a little bit sweet, and a delight.

 Pampoenkoekies (South African Pumpkin Fritters)

Here, I used freshly baked pumpkin -I had some leftover, decided to put it into good use. However, feel free to use canned pumpkin they taste equal good and make this snack easier to put together. The rest of the ingredients are flour, egg, sugar, milk, cinnamon and nutmeg.

Pampoenkoekies 

You have the option of serving this with caramel sauce, or roll in cinnamon sugar or dust with powdered sugar.  You decide.

Stop wasting time, you need to hurry up and make this before fall turns into winter- I promise you would not regret it. 

Enjoy!

5.0 from 1 reviews
Pampoenkoekies Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: African
Serves: 3-4
Ingredients
  • 1 cup mashed pumpkin or puree
  • 1 cup flour
  • 2 teaspoons baking powder
  • 2-tablespoon sugar
  • ¼ cup milk
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon all spice
  • ¼ teaspoon salt
  • 1 large egg
  • Oil for deep-frying
  • Caramel glaze
  • 1cup sugar
  • 3 tablespoons water
  • ¾ cup heavy cream
  • 1 tablespoon unsalted butter
  • 1tablespoon light corn syrup
Instructions
  1. In a large bowl -combine all the ingredients: mashed pumpkin, flour, baking powder, sugar, milk, egg, cinnamon, nutmeg, salt and all spice. Stir until everything has been fully combined
  2. In a saucepan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is 350 degrees.
  3. The dough is going to be sticky and light, if you can, use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and drop it in the oil. Do not overcrowd the pan. Do so in batch
  4. Fry for about 2-3minutes until it is golden brown.
  5. Use a slotted spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
  6. If desired, you can roll the finished product in cinnamon sugar or use the caramel glaze
  7. Caramel Glaze
  8. Add water, sugar and corn syrup in a medium sauce -pan. Combine everything with a stir.
  9. Heat over medium high heat for about 5-10 minutes, depending on your stove. Swirl the pan if you feel the sides are getting browned too quickly. Do not stir the caramel it will cause crystallization. Wipe down any splatters with a brush from the sides of the pan as the sugar is caramelizing- make sure you get a brown color. It does make a difference in taste
  10. Lower the heat on the saucepan, and gently add the cream and butter there will be splatters so be careful. Finally stir the mixture into a smooth consistency. Remove from the heat and let it cool
  11. Serve with fritters.

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{ 2 comments }

Cucumber salmon cream cheese appetizer

by ImmaculateBites on 29 October, 2014

Cucumber  smoked salmon cream cheese  appetizer flavored with ranch dry seasoning mix.

cucumber salmon cream cheese appetizer

Since it is entertaining seasoning, I am going to start with some easy, yet impressive bite –sized appetizers and am starting with this cucumber salmon cream cheese appetizer. You know why? They are no bake, easy, yet elegant and really tasty. 

 cucumber salmon cream cheese appetizer

So I had to prepare some tasty delights for a tea party this weekend and this was one on the menu, together with scones, and other scrumptious little bites. This cucumber  cream cheese salmon canapes were a hit -it did not las

 cucumber salmon cream cheese appetizer

This is one of my favorites; pick me up cucumber canapé made with smoked salmon or roasted bell pepper for vegetarian option. Either option tastes really good. What makes it so delicious is the creamy filling. 

cucumber salmon cream cheese appetizer

The creamy filling can be made days in advance – if you plan on make a bunch of thee, you can do the, peeling, cutting the day before – I prefer this option because it actually dries out the cucumber making it sturdy enough to hold the filling.

However, you do not have to do if serving it for a just a few – it disappears easily.

I lightened up this cucumber by using low fat cream cheese, mayonnaise and low fat sour cream

Enjoy!

cucumber salmon cream cheese appetizer

cucumber salmon cream cheese appetizer

cucumber salmon cream cheese appetizer

cucumber salmon cream cheese appetizer

cucumber salmon cream cheese appetizer

5.0 from 1 reviews
Smok
 
Prep time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 5-6
Ingredients
  • 2 cucumbers washed
  • 8-oUnce low fat whipped cream cheese
  • ½ cup low fat mayonnaise
  • ½ cup low fat sour cream
  • 1 tablespoon or more dry ranch mix dressing
  • 4 ounces smoked salmon/lox or roasted bell pepper
  • Chives, for garnish
Instructions
  1. Cut off the ends of your cucumber. Then using a potato peeler make your cucumber look beautiful by creating stripes down the sides of the cucumbers. Cut cucumber into about 1inch rounds
  2. Scoop out the seeds and flesh from each cucumber slice- careful not to scoop a lot of the flesh.
  3. Place cucumber side down on paper towel to soak up excess water.
  4. Mix cream cheese, sour cream , mayonnaise and ranch seasonings. Place in the fridge
  5. When ready place or pipe cream cheese filling into the cucumber.
  6. Slice lox and place around cucumber or place on top of cheese filling.
  7. Decorate with chives

{ 2 comments }

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