Pumpkin fritters

Cuisine: Barbadian

Servings: 20 – 25 fritters

Pumpkin fritters


  • 1 kg pumpkin
  • 3 tbsp brown sugar
  • 2 tsp mixed powdered spice / cinnamon
  • 1 egg
  • 155g plain flour
  • 2 tbsp milk
  • 2 tbsp baking powder
  • Oil to fry
  • 2 tbsp brown sugar
  • 1 tsp mixed powdered spice


  1. For the garnish, blend the 2 tbsp of brown sugar, and the 1 tsp of mixed powdered spice
  1. Mix the 3 tbsp sugar and 2 tsp spice in a bowl.
  2. Sift the baking powder and flour together, mix well.
  3. Peel, cut, and boil the pumpkin in salted water until soft.
  4. Drain pumpkin thoroughly, to avoid watery fritters, and mash to a pulp.
  5. Add the mixed sugar and spice to the pulped pumpkin.
  6. Whisk the egg, and mix into the pulped pumpkin.
  7. Add the baking powder/flour mixture to the pulped pumpkin until it becomes a good dropping consistency.
  8. Shallow fry on both sides, using a medium heat, until dark brown. Adjust the heat as necessary to avoid burning the outside of the fritter.
  9. Once cooked, the fritter should be thin, with a creamy consistency inside.
  10. Serve hot, sprinkled with garnish.
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