These little puffs of joy are easy to make and are a part of a traditional Bajan breakfast. I also enjoy them as a snack! I discovered they pair seamlessly with a homemade cinnamon cream cheese spread which I highly recommend trying too.
Ingredients
- 2lbs pumpkin
- 1 tsp salt
- 1 cup flour
- 2 teaspoons baking powder
- 3 tablespoons brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 egg
- 1 tsp vanilla essence
- 2 tablespoons whole milk
- oil for frying
- Optional – Garnish:
- 2 tablespoons brown sugar mixed with 1 teaspoon cinnamon
- Optional – Cinnamon Cream Cheese Spread:
- 4 ounces (half package) cream cheese
- 1 teaspoon white sugar
- 1 teaspoon cinnamon
- 1 teaspoon milk
How To
- Peel, and cut pumpkin in small squares and boil in salted water until soft.
- Whisk flour and baking powder in a bowl and set aside.
- Drain pumpkin very thoroughly to avoid water fritters. I further squeezed out some water by placing pumpkin in between a kitchen towel to get rid of excess water.
- Place pumpkin in a bowl and mash. Mix in the sugar, cinnamon and nutmeg.
- Whisk the egg, vanilla essence, and milk in a separate bowl. Add to the pumpkin mixture.
- Add flour and baking powder and mix until good dropping consistency.
- Pour enough oil in frying pan to come up about half way and heat before dropping mixture in. I highly recommend cooking these on a low – medium heat to allow fritters to cook through. They can burn easily, so watch closely and adjust heat where necessary. Fry until dark brown as pictured.
- Sprinkle with sugar and spice mixture for garnishing. Apply cream cheese spread with a knife if you choose! The cream cheese melts with the pumpkin flavour perfectly!
- Enjoy! 🙂
Bajan Bite 