Pampoenkoekies are traditional South African pumpkin fritters that are eaten either sweet with caramel or cinnamon sugar, or savory as an appetizer.
South African, Vegetarian
For the donuts
Vegetable oil for frying
For the caramel
Boil the pumpkin, then drain and mash it. Let cool.
In a large bowl, combine the pumpkin puree, flour, baking powder, sugar, milk, egg, cinnamon, nutmeg, and salt. Stir until homogeneous.
Generously pour oil into a non-stick skillet. Heat to medium heat until a temperature of 350F/170C.
Using a tablespoon or a pastry bag, pour small amounts of dough into the hot oil and fry 2 minutes on each side.
Do not overcrowd the pan as the pampoenkokies will swell when cooking.
Place them on a paper towel lined plate.
Pour the water and sugar into a saucepan and mix.
Add corn syrup and continue stirring.
Heat over medium-high heat for about 10 minutes without mixing the caramel, as it may crystallize.
Reduce heat to low/medium and gently add cream and butter, to avoid any splattering. Finally, stir the mixture to reach a smooth consistency. Remove from heat and let cool.
Serve with pampoenkokies.
You can also simply roll the pampoenkoekies in a mixture of sugar and cinnamon (without caramel).
You can also consume them as a savory snack or appetizer.