Traditional South African recipe for Pumpkin Fritters with a new twist – a sweet ginger yoghurt dipping sauce


For the Fritters:
500g pumpkin or butternut, peeled and cut into cubes
1 cup (125g) self-raising flour
pinch of salt
2 Tbsp sugar
1 egg
¼ cup milk
pinch of salt
vegetable oil, for shallow frying
zest of 1 orange, for dusting
4-6 Tbsp cinnamon sugar mixed with 1 level tsp cinnamon, for dusting

For the Ginger Yoghurt:
1 Tbsp stem-ginger syrup (or use honey)
1 cup double thick Greek yoghurt
Mix together until smooth

How to
For the fritters, boil the pumpkin until soft and can be easily pierced with a knife, about 15 minutes. Remove from the heat and drain well and allow to cool and steam dry.

Add the remaining ingredients to a large mixing bowl, add in the pumpkin and then mix until you have a smooth batter. This can be done by hand or in a food processor.

Heat the oil in a large heavy-based saucepan over high heat (you need the temperature to reach 180-190C). When the oil is hot, carefully drop in spoonfuls of the batter and fry until cooked through and golden.

Remove with a slotted spoon and drain on kitchen paper. Repeat until you have used all the batter.

Dust generously with the orange zest and cinnamon sugar and serve immediately with the ginger yoghurt.


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Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.