In Puerto Rico, these pumpkin fritters are called “barriguitas de vieja” or “old lady bellies”… I just think that name is a tad discriminatory. Who said all old ladies bellies are sweet and wrinkly??? I am sure some old bellies out there are not sweet… LOL!!!!! I am so lame, I laugh at my own jokes…
Enjoy these, which are super delicious regardless of my bad jokes.
PUERTO RICAN PUMPKIN FRITTERS
2 cups fresh pumpkin puree ½ cup whole wheat pastry flour 1/3 cup brown sugar 1 tsp ground cinnamon A few grates of fresh nutmeg ½ tsp salt 1 ½ tsp egg replacer + 2 tbs water Canola Oil for frying
- First we steam the pumpkins to make the puree… I just peel and cut some pumpkin pieces and place them in a shallow pan that has a lid. I add about ½ inch of water and some kosher salt. Cover the pan and bring to a boil over medium-high heat. As soon as you hear the water inside boiling, turn down the heat and allow the steam inside cook the pumpkins for about 10-15 minutes. Check the pumpkins at about 10 minutes… if they’re not completely done, just cover again, wait about 1 minute and turn off the heat and leave there uncovered for some 10-15 minutes more. They’ll be done by then.
- I just take the pumpkin pieces out into a bowl and mash… if you feel they’re too stringy, you can certainly pass the mashed pumpkin thru a sieve. But I don’t usually do that… I don’t find it’s necessary. You can certainly do all this steaming and mashing ahead. I did it the night before to use the mashed pumpkin for this recipe and for a pumpkin cheesecake I was making too.
- In a small bowl, mix the egg replacer with the water. Stir vigorously or whisk and set aside.
- Now we assemble the batter… in a large bowl mix together all the ingredients, including the egg replacer mix. I use my hands to mix well and almost knead the recipe. I tried using a spoon or spatula and it does not work well.
5. In a frying pan add about 1 inch oil to fry these fritters over medium-high heat… wait until the oil has reached temperature before adding the first one. I usually check if the oil is ready by inserting the back side of a wooden spoon into the oil. If the oil bubbles around it, the oil is ready.
6. Using 2 spoons create little mounds of batter to fry. My mom likes to spread them a bit once they’re in the pan so they’re not too thick and they fry faster. Once they’re golden brown on one side, flip them over to fry on the other side.
7. Once they’re cooked and golden brown on both sides, take them out and drain on a plate lined with paper towels.
When they’ve cooled off a bit, enjoy one after the other. You’ll see they’re addictive…