I do not really like the name pumpkin fritters, this is actually "pampoenkoekies" in Afrikaans. My son normally makes a whole meal of it. Some people might consider this a dessert, but to South Africans this is a traditional way of serving pumpkin as a side dish.
You could go over the top and make the sauce as described below, but I prefer them dusted heavily with cinnamon sugar.
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly whisked
oil, for deep frying
cinnamon sugar to taste
Blend all the ingredients (except the oil) together until smooth. Heat the oil, which should be around 8cm deep, until hot. Drop tablespoons of batter into the hot oil and fry until browned on both sides. I fry them until the one side is nicely browned, then flip them over and fry the other side. Drain on absorbent paper. Pile onto a plate and dust with cinnamon sugar, or even better NoMU Sweet Rub.
For special occasions a make the following sauce to pour over instead of dusting with cinnamon sugar:
1 tablespoon butter
1 cup sugar
200ml milk
1 tablespoon cornflour blended into 1/3 a cup of water
1 teaspoon cinnamon
Heat the sugar, milk and butter until the sugar is dissolved. Stir in the cornflour mixture and boil for one minute until thickened. Add the cinnamon.
(My mom always uses butternut - halved, baked in a hot oven until tender. This way the butternut is less watery and the flavour more intense. I normally steam the pumpkin or butternut, rather than boiling it.)
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