Fritters with stew

By Drum Digital
11 February 2019


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

These fritters can also be enjoyed on their own.



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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