Pumpkin Fritters No ratings yet.


easy prep time 30 mins | cook time 15 mins servings 0

Ingredients

    3-1/2 cups calabaza (pumpkin), cubed to make 2 cups of cooked and mashed calabaza (or substitute canned pumpkin, see below)
    4 tablespoons butter
    2 cups La Fe Brown Sugar
    2 eggs
    2 teaspoons ground cinnamon
    1 teaspoon ground ginger
    1 teaspoon ground nutmeg
    1/2 teaspoon ground allspice
    2 cups flour
    1-1/2 teaspoons baking powder
    1/2 teaspoon salt
    La Fe Vegetable Oil for frying
    powdered sugar for dusting

Directions

  • STEP ONE
    Start by taking a ripe pumpkin and removing all the seeds and fibers from the inside. Following this, cut the meat away from the peel and chop it into 2-inch chunk.

  • STEP TWO
    After this cover the pieces with water and a dash of salt in a saucepan.

  • STEP THREE
    Now bring the saucepan to a boil and then reduce the heat to low. Let the mixture simmer, uncovered until the pumpkin is tender. This process should take roughly 20-30 minutes.

  • STEP FOUR
    After you have completed this, drain all of the water from the saucepan. Now use the potato masher to mash the pumpkin.

  • STEP FIVE
    Following this, use a mixer to cream the butter with the La Fe Brown Sugar, eggs, cinnamon, ginger, nutmeg and allspice.

  • STEP SIX
    Following this, pour in the 2 cups of mashed pumpkin into the creamed mixture by hand.

  • STEP SEVEN
    Now, begin to sift the flour with the baking powder and salt. Following this beat the flour mixture into the pumpkin-egg mixture by hand.

  • STEP EIGHT
    After you have completed the beating process, in a large pan or deep fryer, heat the oil to cover the frituras. The heat should be approximately 325 to 350˚F.

  • STEP NINE
    Finally, drop in the fritura mixture tablespoon by tablespoon into the hot oil. Fry each tablespoon for roughly 2- 3 minutes, making sure to flip them regularly until they have become golden brown on both sides and are cooked all the way through.

    Serve immediately.

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