Pumpkin fritters are a versatile dish, perfect for breakfast, lunch, dinner, or as a snack. In the UK, pumpkin is generally only eaten during autumn, whereas in Barbados and other Caribbean countries, pumpkin, also known as squash, is widely used throughout the year for soups, cakes, stews and, of course, fritters.
Pumpkin fritters
Ingredients:
- 250g (2 cups) pumpkin, peeled and cut into 1-inch cubes
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ cup coconut sugar or brown sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 190g (1 ½ cups) spelt flour or plain flour
- ¼ cup almond milk
Method:
- Peel and cut your pumpkin into 1 inch cubes, add the cubes of pumpkin to a pan of boiling water and cook for 10 minutes or until soft.
- Let the pumpkin cool, then mash and add the dry spices (cinnamon, nutmeg and ginger), along with the coconut sugar, vanilla extract and salt.
- Gradually mix in the spelt flour and almond milk. The mixture should be a thick consistency, not too wet or too dry; add more water if needed.
- Add enough oil to cover the base of a non-stick frying pan and allow to heat through.
- Add 2 tablespoons of pumpkin mixture to the pan and cook on each side for 3 minutes, or until both sides of the fritter are brown.
Scotch bonnet sauce
Ingredients:
- 1 Scotch bonnet chilli (remove seeds for less heat)
- 1 ripe mango (peeled and chopped)
- ½ white onion (peeled and chopped)
- 4 garlic cloves (peeled and chopped)
- 120 ml (½ cup) apple cider vinegar
- 60 ml (¼ cup) water
- 2 tbsp agave nectar
- ½ tbsp ground allspice
- 1 tbsp ground ginger
- Pinch of salt
Method:
- Add all the ingredients to a blender and blend until smooth.
- Add the blended mixture to a large pan and bring to a boil. Reduce heat and simmer for 10 minutes.
- Cool and serve with your pumpkin fritters.