Puerto Rican Pumpkin Fritters, known as Barriguitas de Vieja ("old lady bellies"), are soft, fluffy pumpkin bites dusted with cinnamon sugar. These fritters are a cozy Puerto Rican classic, perfect with coffee or as a sweet afternoon snack.
These Puerto Rican pumpkin fritters, barriguitas de vieja, are a cozy Puerto Rican classic with soft, warm flavor and a hint of cinnamon. If you enjoy traditional Puerto Rican baked treats, try my Polvorones, buttery shortbread cookies great for gift giving and sharing. Panetela de Guayaba, layered cake of spongy cake with guava paste, or Hojaldre Añasqueño (Puerto Rican Spice Cake) for more comforting sweets straight from the island.
For something cool and creamy, check out Limbers de Coco or Limbers de Pistachio, Puerto Rican popsicles with a tropical twist. Tembleque, a no bake coconut custard. Or my Tropical Carrot Cake with Banana and Coconut. Each one offers a refreshing contrast to these warm fritters while keeping that Puerto Rican touch.
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Why you would love this recipe
- Real calabaza: Roasting fresh pumpkin adds depth and sweetness you won't get from a can.
- Versatile: Enjoy these fritters as a snack, breakfast, or dessert with a cup of coffee.
- Flexible: You can still make them with canned pumpkin if you're short on time.
What is Calabaza?
Calabaza means pumpkin, but it's also the name for the variety we use in Puerto Rico. The calabaza grown on the island isn't the same as the round orange pumpkins found in most U.S. grocery stores, definitely not the kind for carving. It's a tropical squash with green or tan skin and deep orange flesh, sweeter and denser than the typical pumpkin. You can often find it sold labeled as "calabaza" in many U.S. supermarkets and Latin markets, usually cut into large wedges and wrapped in plastic.
Ingredients
- Calabaza: Fresh calabaza gives these fritters their rich flavor and perfect texture. Roasting brings out its natural sweetness and makes the batter smooth and flavorful.
- Sugar: Both granulated sugar and powdered sugar. Granulated sugar adds sweetness, while powdered sugar, although sweet, is more for decoration.
- Egg: I added one egg to create a binder between the flour and the pumpkin and add airiness. The egg also helps with the thickening of the mixture since canned pumpkin is much softer than the calabaza, or pumpkin, used on the island.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions
- Canned Pumpkin: Canned pumpkin can be used for this recipe, but it tends to be softer and hold more water. Drain it in a colander lined with cheesecloth for at least 30 minutes before using. If you prefer to use fresh squash instead, varieties like sugar pumpkin, butternut squash, or fairytale pumpkin work well because they're dense and naturally sweet-similar to Puerto Rican calabaza.
- Sweet Potato: There's a long-standing debate between sweet potato and pumpkin fans. Though they're not related, their similar color and texture make them easy substitutes for each other. If you prefer sweet potato, roast a few tubers for the best flavor, then drain any extra liquid or add a little more flour if needed.
- Apples: Turn these pumpkin fritters into Apple Pumpkin Fritters and enjoy the best of apple and pumpkin in one bite.
Top Tip
Roast the calabaza instead of boiling it to avoid excess moisture, then scoop out the soft flesh once cooled.
How to make Pumpkin Fritters
Preheat oven to 350℉.
- Roast pumpkin until soft.
- Let the pumpkin cool, then scoop the pulp into a mixing bowl with a spoon.
- Mix into the pumpkin: egg, sugar, vanilla, ginger, and cinnamon.
- Sift the flour and salt. Then add into the batter in thirds for a smooth texture and minimal clumps. The batter will be loose but not as runny as a pancake.
- Heat about two inches of vegetable oil in a skillet over medium heat. To test, drop a small spoonful of batter; if it sizzles and floats, it's ready. If the batter spreads too much, add a bit more flour. Avoid using oil that smokes; it will affect the flavor and texture of the fritters.
- Once the bottoms are golden, gently flip each fritter and cook the other side until evenly browned. If they darken too quickly, lower the heat so the centers cook through without burning.
Expert Tips
- If you don't usually use a kitchen thermometer, consider getting one-it helps you maintain the right oil temperature for frying, cook meats safely, and achieve consistent results. Two great options are the ThermoWorks Cooking Alarm Thermometer and Timer, which alerts you when your food or oil hits the perfect temperature, and the Taylor Precision Products Instant Read Wired Probe, a more affordable choice that helps prevent overcooked roasts and overheated oil.
- Fresh pumpkin is usually best, but canned works well too. If using canned, mix in one egg to help the batter hold together and stay consistent.
- Sifting the flour and salt helps them blend more easily with the wet ingredients, creating a softer, smoother batter.
- I used ginger paste for this recipe, but fresh-ground ginger would work as well.
Frequently Asked Questions
Yes, you can. Canned pumpkin has more moisture than fresh calabaza, so you might need to add an egg or a bit more flour to balance the texture.
Traditionally, calabaza is used in Puerto Rican cooking. It's smaller than a typical pumpkin, with green or tan skin and bright orange flesh. You can find it whole or in pieces at most Latin markets.
Roasting is best, it keeps the natural sweetness and avoids excess liquid Once cooled, scoop out the flesh and mash it before adding it to your batter.
Ginger adds a warm, subtle spice that complements the pumpkin beautifully. I like using Gourment Garden Ginger Paste. It's convenient, last longer, and gives me just the right amount when I need it.
More Desserts, Sweets, and Breads
- Puerto Rican Polvorones (Shortbread Cookies)
- Low-Carb Polvorones
- Puerto Rican Spice Cake (Hojaldre Añasqueño)
- Peanut Butter Blondies
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📖 Recipe
Pumpkin Fritters (Barriguitas de Vieja-Old Lady Belly's)
Equipment
Ingredients
- 1 small calabaza or 1 can pumpkin, drained
- 1 egg
- ½ cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 cup flour
- 1 pinch salt
Instructions
- Roast pumpkin until soft.1 small calabaza
- Let the pumpkin cool, then scoop the pulp into a mixing bowl with a spoon.
- Mix into the pumpkin: egg, sugar, vanilla, ginger, and cinnamon.½ cup sugar, 1 tsp vanilla, 1 tsp cinnamon, 1 tsp ginger, 1 egg
- Sift the flour and salt. Then add into the batter in thirds for a smooth texture and minimal clumps. The batter will be loose but not as runny as a pancake.1 cup flour, 1 pinch salt
- Heat about two inches of vegetable oil in a skillet over medium heat. To test, drop a small spoonful of batter; if it sizzles and floats, it's ready. If the batter spreads too much, add a bit more flour. Avoid using oil that smokes; it will affect the flavor and texture of the fritters.
- Once the bottoms are golden, gently flip each fritter and cook the other side until evenly browned. If they darken too quickly, lower the heat so the centers cook through without burning.
Notes
Top Tip
The calabaza could be boiled, but roasting it instead of boiling to avoid excess moisture, then scoop out the soft flesh once cooled.Expert Tips
- If you don't usually use a kitchen thermometer, consider getting one-it helps you maintain the right oil temperature for frying, cook meats safely, and achieve consistent results. Two great options are the ThermoWorks Cooking Alarm Thermometer and Timer, which alerts you when your food or oil hits the perfect temperature, and the Taylor Precision Products Instant Read Wired Probe, a more affordable choice that helps prevent overcooked roasts and overheated oil.
- Fresh pumpkin is usually best, but canned works well too. If using canned, mix in one egg to help the batter hold together and stay consistent.
- Sifting the flour and salt helps them blend more easily with the wet ingredients, creating a softer, smoother batter.
- I used ginger paste for this recipe, but fresh-ground ginger would work as well.
