Barriguitas de Vieja Pumpkin Fritters 5/5 (1)

medium prep time 50 min | cook time 30 mins | SERVINGS 4


    1 lb kabocha squash or pumpkin puree (about 2 cups or 1/2 a small squash/pumpkin)
    2 eggs
    1 cup flour
    6 tablespoons sugar
    2 tablespoons La Fe Brown Sugar
    1 tablespoon vanilla
    2 teaspoons pumpkin spice
    1/2 teaspoon salt
    La Fe Vegetable Oil


    Begin by preheating the oven to 400˚F. Start to cut the pumpkin or squash into wedge shapes. Coat the baking pan with non-stick spray, butter or olive oil. Place the wedges on the baking pan and roast them in the oven for 40 minutes or until they are tender.

    Remove the pumpkin from the oven and let it cool. Once it has cooled enough to handle, scoop out the flesh and place it into a blender or food processor. Process the mixture until it is smooth. Following this, add in the flour and pulse the mixture until it is combined. Now add the egg, sugars, vanilla, spice and salt. Pulse the mixture until it is well blended.

    After you have completed this process, heat the skillet with 1½ inch of La Fe Vegetable Oil to 350˚F. Now scoop the mixture and place it in the oil. The scoops should quickly form a shell and begin to float. Using a fork, flatten the scoops to form patties and flip them over. Fry each side until they are golden brown. The fritters should be firm when pressed with the back of the fork.

    Once completed, transfer the fritters onto a plate lined with paper towels to drain.

    Serve dusted with powdered sugar or with a side of ice cream.