South African Pumpkin Fritters


·         2 cups cooked pumpkin

·         1 cup self raising flour

·         1 teaspoon vanilla 

·         ½ teaspoon salt

·         1 teaspoon ground cinnamon

·         1/2 cup sugar (brown or white)

·         3 eggs

·         Extra flour, if needed

·         butter, for frying

 Cinnamon sugar, for dusting:

·         1 teaspoon ground cinnamon

·         1 tablespoon granulated sugar

Pumpkin not quite ready for harvest
Pumpkin not quite ready for harvest


If egg allergy please leave 1 tablespoon of mashed pumpkin per child aside and add a little mashed banana and olive oil instead of egg.

1.       Boil pumpkin until soft. Drain and mash it.

2.      Mix together the pumpkin, flour, salt, sugar and cinnamon.

3.      Add the eggs and blend until the mixture forms a thick batter that is firm enough to hold its shape when scooped up with a spoon. If the batter is too soft, add some additional flour.


4.      Heat the oil on a butter or sandwich press or fry pan. Then,  place  either  heaped tablespoons of the batter into the pan, leaving a bit of space between each fritter or cover almost the whole surface of the sandwich press (leaving edges clear)

5. Let them cook for a minute. Then gradually close the sandwich press until brown and springy.

5.      Sprinkle the cinnamon sugar on top of fritters and eat while warm

Garden kitchen
Garden kitchen
Ready to eat - YUM!!
Ready to eat – YUM!!


Each week as part of the Foodweb Education program a finger food style recipe using fresh ingredients from the school garden is prepared by a group of about eight students under adult supervision during a one-hour session and is shared with the rest of the class in the garden at the end of the session.

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