Pumpkin Fritters (Barriguitas de Vieja-Old Lady Belly's)
Make authentic Puerto Rican pumpkin fritters, called barriguitas de vieja. Crispy, sweet, and dusted with cinnamon sugar, these fritters are the perfect treat with coffee or for the holidays.
Servings: 12 fritters
Calories: 154kcal
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 teaspoon vanilla, 1 teaspoon cinnamon, 1 teaspoon 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.
Nutrition
Serving: 2Each | Calories: 154kcal | Carbohydrates: 36g | Net Carbohydrates: 32g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 18mg | Potassium: 812mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3120IU | Vitamin C: 28mg | Calcium: 69mg | Iron: 2mg | Phosphorus: 71mg | Alcohol: 0.1g
