Pampoenkoekies “Pumpkin Fritter”
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 well combined.
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.
Toss in cinnamon and sugar mixture or caramel sauce.
In a medium saucepan, melt the butter. Add brown sugar and heavy cream, whisk continuously over medium hear until sugar is dissolved.
Bring to a boil and allow to boil for only 3 minutes, while stirring. Remove from heat and allow to cool.
Ingredients
Directions
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 well combined.
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.
Toss in cinnamon and sugar mixture or caramel sauce.
In a medium saucepan, melt the butter. Add brown sugar and heavy cream, whisk continuously over medium hear until sugar is dissolved.
Bring to a boil and allow to boil for only 3 minutes, while stirring. Remove from heat and allow to cool.
