West Indian Pumpkin Fritters (Frituras de Calabaza)

By
Hector Rodriguez
Hector Rodriguez
A Puerto Rico native and former food service professional, Hector Rodriguez develops recipes inspired by the Caribbean and Latin America.
Learn about The Spruce Eats' Editorial Process
Updated on 12/15/21
Tested by Tara Omidvar
West Indian Pumpkin Fritters (Frituras de Calabaza)

The Spruce / Stephanie Goldfinger
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 8 servings
Yield: 24 fritters
Nutrition Facts (per serving)
334 Calories
18g Fat
41g Carbs
2g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 334
% Daily Value*
Total Fat 18g 24%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 804mg 35%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 5%
Total Sugars 27g
Protein 2g
Vitamin C 4mg 20%
Calcium 23mg 2%
Iron 1mg 7%
Potassium 214mg 5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

West Indian Pumpkin Fritters Tester Image
A Note From Our Recipe Tester

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    West Indian Pumpkin Fritters (Frituras de Calabaza) ingredients

    The Spruce / Stephanie Goldfinger

  2. Cut the calabaza into pieces of equal size, about 1 1/2-inches. Place them in a pot and add the water and salt.

    Cut the calabaza into pieces of equal size and place into pot

    The Spruce / Stephanie Goldfinger

  3. 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.

    calabaza cooking in a pot

    The Spruce / Stephanie Goldfinger

  4. Remove and drain the calabaza in a colander. Let sit for about 15 minutes to drain off all the liquid.

    Remove and drain the calabaza in a colander

    The Spruce / Stephanie Goldfinger

  5. Place the calabaza in a mixing bowl. Add the sugar, flour, and vanilla. Mix well.

    Place the calabaza in a mixing bowl with the sugar, flour and vanilla

    The Spruce / Stephanie Goldfinger

  6. Heat the oil to 350 F in a frying pan. 

    oil in a pot

    The Spruce / Stephanie Goldfinger

  7. Add the calabaza mixture to the oil in tablespoonfuls. Cook the fritters until they're golden on both sides, about 2 minutes per side. 

    West Indian Pumpkin Fritters (Frituras de Calabaza) cooking in oil

    The Spruce / Stephanie Goldfinger

  8. Drain on paper towels before serving.

    West Indian Pumpkin Fritters (Frituras de Calabaza)

    The Spruce / Stephanie Goldfinger

Tips

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. 

Variations

  • 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.