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Pumpkin Fritters, Just Like Nanny Cherry Used To Make

Pumpkin Fritters, Just Like Nanny Cherry Used To Make

My Nanny Cherry passed when I was only around five years old, so it’s hard to differentiate between what I’ve been told, what I’ve seen in photos and what I truly remember of her. However, I’m almost certain her appearing from behind the beaded curtain that covered the entrance to her kitchen with pumpkin fritters, is one of my one and only true memories. I couldn’t tell you if it was a one-off thing or a regular occurrence, but I like to think making these sweet fried treats is something she’d do for my sister and me whenever we visited her, in her one-bedroom South London flat, with my dad.

Jump to Recipe

She was born and raised in South Africa and my mum will still regularly make traditional curry dishes, for the whole family to eat; Bobotie, a curry with egg on top, is a firm favourite! I have a South African cookbook complete with handwritten notes and recipes from my Nan, that I took from my mum’s stash of recipe books when I moved out. Included in there, was of course, pumpkin fritters, which are traditionally eaten for breakfast or dessert in South Africa.

I made them for the first time a year ago and they were delicious. (So delicious in fact, that they were eaten shortly after they came out of the pan and before I could take a final photo, hence the lack of them here!) They’re also dangerously easy to make, which is exactly why I think I’ll only be making them as a seasonal treat! I love being able to make something that’s from my heritage and introduce them to the boys too.

Pumpkin fritters are something I think more people should try, so here’s an adaptation of the recipe that I can only assume my Nanny used, from her cookbook. I’m sure she probably would have used fresh pumpkin, but tinned pumpkin puree is much easier! You can add more or less sugar depending on your tastes and I think a sprinkling of ground ginger would be delicious too.

Nanny Cherry’s Pumpkin Fritters

Course Breakfast, Snack, Sweet Treats
Cuisine South African
Author Aimee Marie



  • 450 g tinned pumpkin puree
  • 1 egg (beaten)
  • 1 tsp vanilla extract
  • 240 g self-raising flour
  • 2 tsps baking powder
  • 1 tbsp brown sugar

Sugar coating

  • 50 g caster sugar
  • 2 tsp ground cinnamon


  • butter (for frying)


  • Mix together the pumpkin puree, vanilla extract and egg until well combined
  • Add the rest of the fritter ingredients and beat with a wooden spoon until smooth and firm
  • Melt a knob of butter in a frying pan and place spoonfuls of the batter in the pan
  • Fry them gently and slowly on a medium heat and flip them over once they're golden brown
  • Once cooked on both sides, sprinkle a mixture of caster sugar and cinnamon over them while still hot, before serving


They’re best served fresh, but once cooked, they should keep in the fridge for a few days and can be reheated in the microwave.

I’d love to know if you make these or you’ve ever tried them before. I made them again this week and maybe it’s partly nostalgia, but I absolutely love them!

Autumn, You’re Pretty Awesome

Autumn, You’re Pretty Awesome

I’m generally of the opinion that here in England, we have two seasons; a few hotter than average weeks we call ‘summer’ and the rest of the year, known as ‘winter’.

I always thought I was a summer girl, at heart.  Afterall, I love the heat, the sun and the long days.  And it’s my birthday in June, so I’m sure that’s a factor too! If we’re ever lucky enough to have a good summer in the UK (read: more than a week of sunshine), it means numerous trips to the park or the seaside, ice-creams, picnics, holidays abroad and beer gardens. Whether I’m out in it, or looking at it through my window, the sunshine simply puts a smile on my face.  I much prefer a warmer climate.

Until you’re in the thick of the summer though, you forget about the buckets of sweat that you produce every time you move and make it hard to put your make-up on, without it sliding down your face. And what about the gallons of sun cream you need to frequently re-apply? Plus, you need to be scantily-clad to even attempt to keep cool. And let’s not think about the humidity that makes your hair do a Monica.

Winter on the other hand, has the opposite effect. The school run is done as the light is disappearing.  You have to factor in extra time in the mornings to layer up and warm the car, before going anywhere.  It’s usually wet, cold and I generally don’t want to leave my house. The only good thing about those few months is Christmas!

Autumn is Awesome

Spring and autumn have never been a contender for my favourite season, because they’re over so quickly. The last few years however, autumn has popped up on my radar and I’m loving it.

As unpredictable as the days can be weather-wise, I love the happy medium of sunny days where I can still sip on a hot chocolate and snuggle in a scarf. Myself and Big B can get creative with autumn leaves and make a start on Christmas crafts indoors (Pinterest, eat your heart out), but the days aren’t too short and cold to spend time outside. I can invest in cosy jumpers, big scarves, cute gloves and the perfect winter coat without having to wait an age to wear them.  I spend October and the following months looking forward to Christmas.  The build up to it is just as good as the big day (if not better, right?!)

Yep, autumn life is pretty good, it’s just a shame it’s coming to an end! I’m lapping up the last of the sunshine before the frost well and truly settles in.