Fritters with stew

These fritters can also be enjoyed on their own.

Preparation: 15 min | cooking: 1 hr 10 min | serves 6


250 ml (1 cup) pumpkin, cooked

and mashed

250 ml (1 cup) flour

10 ml (2 tsp) baking powder

30 ml (2 tbsp) caster sugar

1 egg

60 ml (¼ cup) milk

pinch of salt

oil, for deep frying


30 ml (2 tbsp) oil

500 g pork goulash

1 onion, chopped

1 green pepper, chopped

30 ml (2 tbsp) tomato paste

5 ml (1 tsp) sugar

5 ml (1 tsp) cumin

1 cinnamon stick

1 star anise

750 ml (3 cups) chicken stock



  • Combine all the ingredients and mix until you have a smooth batter.
  • Heat the oil in a pot and fry spoonfuls of the batter until golden brown and done.
  • Remove from the oil with a slotted spoon and place on paper towels, to allow the oil to drain.
  • Continue until all the fritters are done.


  • In a pot over medium heat, add the oil and brown the pork in batches.
  • Add the rest of the ingredients and simmer for one hour or until tender.
  • Serve with the pumpkin fritters.

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