|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||24%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 1g||5%|
|Total Sugars 27g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A great way to enjoy a West Indian pumpkin or calabaza is to turn it into fritters. You can serve these sweet pumpkin fritters as appetizers, a snack, or even for breakfast the way they do in the Caribbean. Just add a little butter and syrup to start your day off right.
"This recipe is a great way to eat calabaza for breakfast or a snack! The fritters have the perfect amount of sweetness. They are crunchy at the edges and soft in the middle. Just keep an eye on them while frying as they can burn quickly. Overall, a great recipe that I'll definitely try again!" —Tara Omidvar
1 1/2 pounds calabaza flesh with the rind and seeds removed
1 tablespoon salt
8 cups water
1 cup sugar
1 cup flour
1 teaspoon vanilla extract
1 to 2 cups vegetable oil, for frying
Gather the ingredients.
Cut the calabaza into pieces of equal size, about 1 1/2-inches. Place them in a pot and add the water and salt.
Bring the water to a boil and reduce the heat to medium-low. Cover and simmer until the calabaza pieces are soft, about 30 minutes.
Remove and drain the calabaza in a colander. Let sit for about 15 minutes to drain off all the liquid.
Place the calabaza in a mixing bowl. Add the sugar, flour, and vanilla. Mix well.
Heat the oil to 350 F in a frying pan.
Add the calabaza mixture to the oil in tablespoonfuls. Cook the fritters until they're golden on both sides, about 2 minutes per side.
Drain on paper towels before serving.
Some Latin American markets sell calabaza already cut into pieces, doing a lot of the prep work for you. For optimal freshness, look for flesh that is moist but not wet or soft. The flesh should be bright orange in color.
- If you can't find calabaza at your local market, you can substitute butternut, Hubbard or acorn squash.
- You can use cooking spray rather than the oil for a virtually fat-free variation, but you won't get quite the same crispy effect.
- Some pumpkin fritter recipes call for nutmeg. This adds a tasty touch and is a common variation in Jamaica.
- Add an egg to the mixture for lighter, fluffier fritters.