Caribbean Pumpkin Fritters Recipe

Place 200 grams of freshly peeled seeded, and chopped pumpkin into a steaming basket.

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.

Remove the steamed pumpkin from the pot, place it into a bowl, mash it using a masher until a smooth, puréed consistency, and set aside.

They use a large bowl to mix all the dry ingredients and spices until they are evenly blended.

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