Pumpkin fritters are a staple in very West Indian kitchen. They can be served as either sweet or savory. If served as a sweet, dust with cinnamon or nutmeg and brown sugar.
If you want to try a twist on the theme, then substitute ripe banana or very ripe plantains! These small changes can give you a lot of foodie fun.
- 1 ½ cups flour
- 2 teaspoons baking powder
- ¾ teaspoon of salt
- 2 eggs
- ¼ teaspoon of chopped hot pepper
- 1 tablespoon melted butter (optional)
- ½ cup milk (optional)
- 2 cups pumpkin, cooked and crushed coarsely
- 1 cup oil for deep-frying
Sift flour and baking powder and add salt. Next, beat eggs until fluffy and then add the beaten eggs, hot pepper, melted butter (optional) and milk (optional) to dry ingredients and beat with a fork until smooth.
Stir in crushed pumpkin and add more milk (optional), if necessary. The batter consistency should allow it to drop as a blog. Next, get a teaspoon and drop the fritter batter into a preheated deep fat at 3750 F and fry for 4-5 minutes or until evenly browned. Flatten or leave round… your choice!
Original Source: The Multi-Cultural Cuisine of Trinidad & Tobago, Naparima Girls’ High School Cookbook. This is a great cookbook so I only did some minor changes to the recipe.
Tell Us What You Think!
Please let us know how you like my Pumpkin Fritter recipe via our Contact Us page, our Facebook Page, or Instagram. Oh, and feel free to pair it up with other recipes that I’ve posted such as my Jerk Beef Burger, Jerk Chicken or Tofu, or Rum and Brown Sugar Marinated Steak. Make sure you add some salad for some good green fun!
If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.