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It’s that time of year again when the weather changes and the trees turn golden. This is also Pumpkin Spice time of year!!! For those who love this magical blend of spices and the sweet, creamy flavor of pumpkin, this is the treat for you. This recipe comes from the Caribbean to bring you some of our warmth to help you shake off the chill. We want to share with you one of our favorite local treats that uses our very own local Calabaza or West Indian pumpkin. These fritters are delicious morsels of fried goodness spiced just right to compliment this unique pumpkin. Super easy to make and, so please enjoy our Caribbean Pumpkin Fritters.
- 200 grams Calabaza Pumpkin - purée
- 1 cup All Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 cup Coconut milk
- 1/2 cup Brown Sugar
- 1/4 teaspoon Cinnamon - ground
- 1/4 teaspoon Ginger - minced
- 1/8 teaspoon Nutmeg - ground
- 1/4 teaspoon Allspice ground
- 1/4 teaspoon Cloves - ground
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Salt
- Oil For frying
- 1 Egg
Fill a pot with water creating a 3-4 inch water line, and place the steaming basket with pumpkin inside. Cover completely and bring to a boil on high heat for 10 to 15 minutes or until the fork-tender pumpkin.
They use another bowl, mix the pumpkin, coconut milk, and egg, mix with a spoon until a smooth, creamy mixture.
Add the dry and wet mixes together until thoroughly combined, making a thick batter-like consistency, then cover and set aside to rest while you prepare your frying and cooling stations.
Prepare your frying station using a deep skillet or deep fryer, add oil and bring the temperature to 350 °F/ 176 °C. Frying with a low temperature will make the fritters too oily and too high will burn the outside leaving the inside undercooked.
Once the oil is hot, line a cooling rack with paper towels underneath to drain the excess oil.
Using a tablespoon, scoop up the fritter batter and carefully drop the batter into the oil, flipping it around using a slotted spoon to cook evenly. Only drop 5 to 6 at a time not to overcrowd the oil.
Continue cooking until all the fritter batter is used up. Serve with tamarind chutney or peach chutney
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