Pampoenkoekies or pumpkin fritters are a traditional south african food. I can remember my grandmother making them when I was little. The only recipes I could find involved egg and/or milk, so this is a vegan version. I used butternut because I didn’t have any pumpkin but both are good! This is a recipe for sweet fritters but they are amazing with green chillis instead of cinnamon.
1000g Butternut squash
450ml Cornflour (Cornstarch)
20ml Baking powder
20ml Cinnamon powder
125ml Unsweetened soya milk
Preheat the oven to 180°C. Slice the butternut in half and remove the seeds and pith. If there is a large volume of seeds, save them and roast them to eat on the side. Bake for 45 minutes or until soft.
Scoop out the flesh into a bowl and mix with sifted cornflour, baking powder and cinnamon. Add soya milk to form a thick, smooth paste.
Spoon the mix into the pan and fry like a pancake; when bubbles form on top of the mix flip the fritter over and fry until golden. Drain and cool for 5 minutes and eat! If you don’t have any cinnamon, brown sugar works well as well.
This is my first post, hope everything is in order!