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Pumpkin recipe – Fritters, everyone’s favorite!

Posted on August 31, 2010 by in desserts

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Ask my sister for a pumpkin recipe and she will most probably roll her eyes in a 360º fashion. You see, pumpkin is not her thing. I don’t blame her, poor thing! I hail from an era where you were forced to eat whatever was put on your plate. Sometimes my mom would sit and wait until you finally gave in, scoffed down the food just so that you could go and play.
With my mom and my sister it was a battle of the wills, I swear neither of them would give in. If only she took my advice and ate her pumpkin with her other food, but no she kept it until last and ….cold. As far as I am concerned, cold pumpkin is only good for one thing…….
Pumpkin fritters. Golden brown, soft in the center and covered with cinnamon sugar, yum! My memory with pumpkin is a lot more pleasant than that of my sister. I remember going to my Gran’s house on Fridays and in winter, there was always the possibility that she had some pumpkin fritters. Her house would be filled with the smell of cinnamon and vanilla, because with her pumpkin fritters she always made this “vanilla sauce”. 

I only figured out later in my life that it was a creme anglaise that she made.  I want to create the same kind of memories for my children, hopefully not the cold pumpkin ones, but rather warm and fuzzy feeling memories. Yesterday it was a a wee bit cold here in Cape Town. There was this chilling breeze the whole day and I thought it was the right kind of  day for a memory…. a pumpkin fritter memory. We are enjoying the last oranges of the season so I tweaked my Gran’s creme anglaise somewhat….
Pumpkin Fritters with Orange Creme Anglaise
Creme Anglaise

2 cups whole milk
1/2 vanilla bean, split lengthwise and seeds scraped
1 tsp orange zest
6 large egg yolks
1/2 cup sugar
2 tbsp orange liqueur – optional

In  a medium pot, bring the milk, vanilla bean and vanilla seeds, and orange zest to a simmer over medium-high heat. Remove from the heat and discard the vanilla bean and zest.

In a  bowl, whisk together the egg yolks and sugar until thick and ribbons form, about 3 minutes. Gradually whisk in about 3/4 cup of the hot milk, and whisk until well incorporated. Add the egg mixture to the pot with the remaining milk and cook, stirring, until it forms a thick custard, about 5 minutes. Remove from the heat and strain into a clean bowl to cool. Add the orange liqueur if you wish.Cover with plastic wrap,  to prevent a skin from forming, and refrigerate until cool, about 2 hours, or overnight.

Pumpkin Fritters

500gr pumpkin – weigh after it has been peeled (even butternut will do)
120g flour
½ tsp salt
1 tsp cinnamon
2 tsp baking powder
2 eggs
vegetable oil for frying
cinnamon sugar for dusting

Cut the pumpkin into chunks and cook in water until very soft. Drain and  allow to cool. Place all the ingredients, including the pumpkin into a blender and  blend. Heat the oil in a saucepan and when the oil is hot, drop spoonfuls of the batter into the oil. When golden brown on both sides, take out of the oil and drain. Dust with cinnamon sugar and serve with the Orange Creme Anglaise.

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26 Responses to “Pumpkin recipe – Fritters, everyone’s favorite!”

  1. Jessica 31 August 2010 at 10:50 pm #

    Oh man, I have a bag of peeled pumpkin piece waiting for me in the fridge, I'm very tempted to make this recipe!

  2. Arnold 1 September 2010 at 5:40 am #

    On their own the fritters look amazing. That sauce puts them in another league. This one has been bookmarked, thanks.

  3. LadyRaven 1 September 2010 at 8:35 am #

    I love pumpkin fritters! Not as much as my dad though, he has been craving them for a while. Maybe I should start making them 🙂

  4. LadyRaven 1 September 2010 at 8:35 am #

    I love pumpkin fritters! Not as much as my dad though, he has been craving them for a while. Maybe I should start making them 🙂

  5. MeetaK 1 September 2010 at 9:17 am #

    oh yes you better bring these along! they look awesome!

  6. Marisa 1 September 2010 at 10:00 am #

    Goodness gracious Nina, that looks magnificent with the creme anglaise!

    My mom never made pumpkin fritters (she hates sweet veggies) so I only ever had pumpkin fritters at my aunt's. And then again in res. Oh and there was the unfortunate incident when I tried to take matters into my own hands and make pumpkin fritters while still at school. I couldn't manage to squeeze all the water from the pumpkin and they turned out super oily! Whoops.

  7. PinkPolkaDot 1 September 2010 at 4:03 pm #

    Wow, wonderlik Nina en die fotos is pragtig!!! Baie geluk met die Bloggers award!!! Ek hou styf duim vas vir jou!!

  8. Jenn AKA The Leftover Queen 1 September 2010 at 6:36 pm #

    I *love* pumpkin and I *love* creme anglaise! I just never thought of putting them together. Silly, silly me. These are AWESOME Nina and I will be certainly making them this fall!

  9. ms_kamini 1 September 2010 at 7:10 pm #

    I adorn pumpkin fritters, my husband won't touch them with a barge pole! The argument the other morning was around this very item because all of us in the know, KNOW the joys of the humble fritter.

  10. Charlie 1 September 2010 at 7:19 pm #

    I love the look of these – how delicious!

  11. browniegirl 1 September 2010 at 11:22 pm #

    Oh the simple pleasures of life….and combining the pumpkin fritters with the orange flavoured creme anglaise is just supremely intelligent Nins…I LOVE YOU!! Thank you for this. Its time to make them again :o) xx

  12. Indie.Tea 2 September 2010 at 6:48 am #

    Wow, those look and sound really delicious. And great for the up coming fall…

  13. Sharon 2 September 2010 at 10:06 am #

    The last recipe I tried for Pumkim Fritters was a complete disaster – no seasoning (the recipe didnt say a word about seasoning). Printing your recipe – hubs will absolute love it (and me!). Congrats for being on the shortlist for 2010Blogs of the year!!!

  14. My Carolina Kitchen 2 September 2010 at 10:39 pm #

    I'm much like your sister and not much on pumpkin either. Although I do make a delicious pumpkin bisque that I love. Maybe I should be reconsider whether I like pumpkin more than I think I do.

    I voted for you in the SA Blog Awards and I really hope you win. They couldn't process my vote for some reason, but I wrote them as it said on the website if you have a problem and….voila, they took care of it very promptly for me.
    Fingers and toes crossed for you.

  15. Anonymous 3 September 2010 at 6:30 am #

    Could you explain the process of dropping the batter into the oil in more detail?
    I'm sort of planning this and I envision anything from wimpy drizzles to me dropping the spoon in.

  16. Nina Timm 3 September 2010 at 8:50 am #

    jessica – have you made them already, nice hey?

    arnold – for sure, the sauce is sublime

    ladyraven – you will add a lot of bonus points to your unheritance, guarenteed!

    meeta – time and place?

    marisa – well it is best you try these then!

    Pinks – dankie jong!

    jenn – yes, it is a killer combo, do try it!

    ms_kamini – the creme anglaise is a good disguise!

    brownie – I am sure you will add your own twist again!!

    Indie.tea – perfect for all the pumpkins you will have!

    sharon – I am sure you will. Thx for vote!

    My Carolina Kitchen – Thank you for all the effort, much appreciated. Can I find the bisgue recipe on your blog?

    Anonymous – I take two dessert spoons and make a little round shape using the 2 spoons. The more uneven the shape the better the cinnamon sugar sticks to it. Pls no spoons in the oil. Another little trick is to dip your spoons in th ehot oil first, theb the batter does not stick to the spoons…hope this helps!!

  17. Pam 3 September 2010 at 4:49 pm #

    Oh Nina, how I wish I had some of these with my morning coffee right now. YUM!

  18. mycookinghut 3 September 2010 at 8:52 pm #

    I would love to have some!!

  19. janice tripepi 5 September 2010 at 6:56 pm #

    OOOOoooooooooh Nins – thanks for this recipe I used to eat this at my friends house – walking home from school … such awesome memories! Gonna give these a go! xxx jan

  20. janice tripepi 5 September 2010 at 6:57 pm #

    OOOOoooooooooh Nins – thanks for this recipe I used to eat this at my friends house – walking home from school … such awesome memories! Gonna give these a go! xxx jan

  21. Rose&Thorn 6 September 2010 at 8:55 am #

    A great south African favourite! I love them – brings back wonderful childhood memories.

  22. coco cooks 7 September 2010 at 5:23 am #

    Now that we ae going into fall here, these are perfect!

  23. elly 8 September 2010 at 4:28 am #

    Oh my goodness, I love everything about these fritters! As soon as it gets below 80 degrees here (which it just did!) I immediately start thinking about ways to use pumpkin.

  24. Cynthia 17 September 2010 at 3:34 am #

    I'm going to try your version of pumpkin fritters soon!

  25. Chevon 26 September 2014 at 11:03 am #

    I tried this. why did my pumpkin fritters become so doughy inside. when i buy it at the store, its just pumpkin when you take a bite.

  26. Vernon Bosch 7 October 2014 at 11:36 am #

    My favorite is baked pumpkin fritters in my lunch box as a snack. I don’t know how to leave a recipe alone so I alternate the pumpkin with sweet potatoes and carrots mixed even. My easy recipe is: 600g cooked and mashed sweet pumpkin. 50g melted butter or margarine. 50g brown sugar. 5ml vanilla essence. 2 eggs lightly beaten. 5ml cinnamon 70g cake flour. 5ml baking powder. Preheat oven at 180 deg. and spray and cook muffin pans. Mix all ingredients together well (flower last). Spoon into muffin pans and bake for 25-30 min.

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