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.
Iana has been working with me since I reopened after COVID “ended” and Connie moved to the US. I loved my old Pumpkin Fritter recipe, but when I tasted Iana’s, I dropped mine for hers. We now make her fritters regularly for our classes. These fritters can be served as either sweet or savory. If served as a sweet, dust with cinnamon and icing sugar. Substitute ripe banana or ripe plantains in the same quantity if you want a different flavour. Finally, this is a vegan option because it does not use eggs. Enjoy!
1 Pound of pumpkin 1 Teaspoon of salt ½ Teaspoon of cinnamon
Peel and cube the pumpkin and then boil it with the teaspoon of salt and ½ teaspoon of cinnamon for about 20 minutes, or until soft. When finished, drain it and let it cool.
½ Teaspoon of cinnamon 1 Tablespoon of vanilla ½ Cup of brown (aka “natural”) sugar to taste 2 Cups of flour ½ Teaspoon of baking powder
Mash the pumpkin and season it with the sugar, vanilla and cinnamon. Once done, slowly add in the flour and baking powder a little bit at a time to have the batter reach a texture similar to pancake batter. When ready, drop tablespoons sizes into hot oil and fry until golden brown.
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!