Barriguitas de vieja, aka Puerto Rican pumpkin fritters, are so delicious and easy to make! The pumpkin flavor inspires the desire for all things autumn. They’re perfect to start your day sweetly at breakfast time with a shot of strong espresso, or as a little snack during the day.
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What are pumpkin fritters?
Fritters are pieces of meat or vegetables that have been battered and deep fried. Common recipes that come to mind include corn fritters and zucchini fritters. They’re definitely an indulgent dish, but fritters are so delicious. In this recipe, we’ll create a batter and fry pumpkin puree to crispy perfection.
This recipe is specifically for Puerto Rican pumpkin fritters, which is today considered to be a traditional snack of Puerto Rico. If you are in a pinch and don’t have pumpkin, you can really make these fritters with other kinds of squash such as kabocha squash, butter cup squash or acorn squash. Kabocha squash is traditionally used in Puerto Rico but they can be difficult to find in the states but pumpkins are everywhere. Just be mindful that the pumpkin lends a sweet flavor. So if you’re looking for some sweetness throughout, you’ll definitely want pumpkin on hand.
Pumpkin Fritters Origin
The Taino people, who were indigenous to Puerto Rico, grew pumpkins in the country and introduced the squash to the land. With an abundance of pumpkins, this recipe became a traditional snack of Puerto Rico.
Here’s a fun fact In Spanish, they’re known as Barriguitas de Vieja or Tortitas de Calabaza. Colloquially we refer to them as barriguitas de vieja, mostly because of the fun name. This phrase literally translates to “old woman’s belly” in Spanish! These pumpkin fritters got the silly name due to their looks: they’re a little wrinkly all over, just like an older woman’s belly might be.
How to make Barriguitas de Vieja Pumpkin Fritters
Making these Puerto Rican pumpkin fritters is no hard feat, making snack time easy for you. The process starts with cutting in half, removing the seed material then roasting your pumpkin until soft and tender. Alternatively, you could steam the pumpkin in a large pot with a steaming basket.
Once the steaming/roasting is completed, you will purée the pumpkin in a food processor and add the rest of your spices and dry ingredients.
Once the mixture is smooth, scoop them into a ball-like form. Heat vegetable oil over high heat. Plop the balls into the hot oil and when you flip them, flatten them to a patty shape with a fork or spoon. You typically flip after 2-3 minutes or until brown, then cook on the other side until golden brown. Who knew a sweet treat could be so easy!
Step by Step Photos to Make Barriguitas de Vieja
- Gather you ingredients and have them measured and ready to go. Preheat your oven to 350°F.
- Cut the pumpkin in half, remove the seeds and seed fibers. Brush the flesh with some oil to help hold in the moisture in while roasting. Flip over the pumpkin halves and roast with the flesh side down on a baking tray lined with parchment paper.
- Roast in the oven for 45-50 minutes until the outer skin is soft and the flesh is very tender like mashed potatoes. Check with a fork for doneness.
- Allow the pumpkin to cool and then scoop out the flesh and place 1 cup in a food processor. Add the egg and blend until you have a smooth purée.
- Once smooth, add in the flour, baking powder, sugar, cinnamon, nutmeg, ground cloves, ginger and vanilla.
- Blend until well combined.
- Heat a skillet with about 2 inches of oil to 350°F. Take a large soup spoon and scoop up a heaping amount of the batter. Using another spoon push the batter into the oil. You may want to wear gloves in case of splashes or spatter.
- Once the bottom has browned, flip them over with a fork. Press them down a bit with a fork to flatten them. Once they are golden brown on both sides place them on a tray lined with paper towel to soak up any excess oil. Dust with powdered sugar before serving.
Ingredients Run Down
You likely have most of the ingredients in your pantry already. The only ingredient you may not have on hand is pumpkin! You can use fresh pumpkin when they’re in season. If it’s not pumpkin season or you’re feeling like you want a shortcut, get some canned pumpkin puree. It’s already broken down for you so you don’t have to go through the trouble of roasting or steaming your pumpkin. If you have a steaming basket you can steam your pumpkin until tender.
Frequently Asked Questions
Yes, you can freeze the batter in an airtight container for up to two months. Allow it to thaw completely before using. You will have to whisk the batter once thawed as there may be some ice crystals that have formed and need combined when melted.
Yes these can be frozen. Place them on a tray in the freezer for 30 minutes to firm them up. Once they are firm place them in freezer bags. These will keep nicely for two months. Allow them to thaw completely and then warm them in a 200°F oven until warm in the center.
This is a simple fix. If too thin add a little more flour and if too thin add a little water. The batter should stand up on a spoon in a ball and not run off when heaped up.
These are a bit too soft to make in an air fryer. The consistency of the batter would allow them to run all over your air fryer basket. Not good. You can reheat them in an air fryer. Heat for 3 minutes at 300°F or until warm in the center.
You can store the uncooked batter in the refrigerator before frying for 3 days. The cooked barriguitas can be sealed in a container for 3-4 days. Reheat in an oven, toaster oven or air fryer until warm in the center.
Here are some other recipes to checkout if you like to like to explore dishes from the Caribbean. Jamaican toto cake is a simple cake with lots of coconut, brown sugar and cinnamon. Any holiday celebration or family gathering would not be complete unless you serve Puerto Rican style pork or pernil with arroz con gandules (rice with pigeon peas) to feed a big crowd! If you are looking for a spicy hot dish Jamaican brown chicken stew brings a lot of heat with unique flavors.
Puerto Rican Pumpkin Fritters - Barriguitas de Vieja
Ingredients
- 1 cup pumpkin roasted or steamed
- ½ cup flour
- 1 tsp baking powder
- 1 egg
- ¼ cup sugar
- 2 tsp cinnamon ground
- ½ tsp nutmeg ground
- ½ tsp cloves ground
- ½ tsp ginger ground
- ¼ tsp salt
- 1 tbsp vanilla extract
- oil for frying
Instructions
Roasting the pumpkin:
- Preheat your oven to 350°F. Cut the pie pumpkin in half and scoop out the seeds and seed fibers.
- Brush the flesh with some coconut oil to help hold in the moisture.
- Place on a baking tray lined with parchment paper with the flesh side own. Poke some holes in the outer flesh with a knife.
- Bake for 45-50 minutes. When the skin is soft and can easily be pierced with a fork it is done. Check the flesh with a fork and it should be very tender like mashed potatoes.
- Allow the pumpkin to cool and then scoop out the flesh.
Preparing the batter:
- Place the pumpkin in a food processor add the egg and blend until you have a smooth purée.
- Add the flour, baking powder, sugar, cinnamon, nutmeg, cloves, ginger, salt and vanilla. Pulse the mixture until well combined.
Frying the fritters:
- Heat a skillet with about 2 inches of high temperature oil such as peanut oil, canola or safflower. When the oil reaches 350°F it is ready for frying.
- Take a large soup spoon and scoop up a heaping amount of the batter and using another spoon scape it into the hot oil. You may want to wear gloves in case of a splash or spatter.
- The batter will form a skin and will start to float. Allow it to brown on the bottom then flip it over with a fork. Press down with a fork to flatten slightly. Cook until brown on both sides. You can flip several times to check the color for doneness.
- Remove from the oil and place on a tray lined with paper towel to soak up any excess oil.
- Sprinkle with powdered sugar before serving.
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