Puerto Rican Pumpkin Fritters - Barriguitas de Vieja

A ceramic bowl with barriguitas de viejas with powdered sugar.

Puerto Rican Pumpkin Fritters - Barriguitas de Vieja

A tasty fritter recipe from Puerto Rico that brings sweet cinnamon and sugar with pumpkin flavors. This is a fall favorite with my friends and family.

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Course: Dessert

Cuisine: Puerto Rican

Keyword: Latin American, pumpkin spice, street food

Prep Time: 40

Cook Time: 10

Servings: servings

Calories: 95kcal

Author: Analida Braeger

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.

Notes

Can I freeze the batter?

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.

Can I freeze the cooked barriguitas de vieja fritters?

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.

What if my batter is too thick or too thin?

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.

Can I make these in an air fryer?

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.

Can I store the barriguitas de vieja in the refrigerator?

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.

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