Light, airy, and irresistibly fragrant, these Pumpkin Fritters bring the warm spices of autumn into a delightful little bite. Inspired by classic Bajan flavors of Barbados, they fry up crisp on the outside while staying pillowy and tender inside — the kind of snack that disappears from the plate faster than you expect. They’re just sweet enough to feel like a treat, and they pair beautifully with savory island-inspired dishes or a bright, fruity drink.
INGREDIENTS:
1 (15-ounce) canned pumpkin (not pumpkin pie filling)
½ cup all-purpose flour
1 egg
¼ cup turbinado sugar
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
Canola oil, for frying
Confectioners’ sugar, for garnish
METHOD:
In a medium bowl, combine pumpkin, flour, egg, turbinado sugar, salt, baking powder, cinnamon, allspice, and nutmeg. Stir just until the batter is evenly blended—no need to overmix.
Heat about 1 inch of canola oil in a deep, heavy skillet over medium-high heat. To test the oil, drop in a tiny bit of batter—if it rises quickly and begins to bubble, the oil is ready.
Using a teaspoon, drop small scoops of batter into the hot oil, taking care not to crowd the pan. Fry until the undersides are golden, then gently turn and cook the second side. Each fritter will cook in 1 to 3 minutes.
Transfer cooked fritters to a paper towel–lined plate to drain.
Serve warm, dusted lightly with confectioners’ sugar. For reheating, place fritters on a baking sheet and warm in a 400°F oven for about 10 minutes.
SERVING SUGGESTIONS:
- Serve alongside savory appetizers like jerk chicken, spicy shrimp, or grilled sausage for a sweet-savory balance.
- Pair with Ginger Lemonade, Jamaican Sorrel Punch, or a citrusy rum cocktail.
- Enjoy as a warm afternoon snack with chai, spiced cider, or a simple cup of strong black tea.
- Add a small bowl of vanilla yogurt or maple-sweetened crème fraîche for dipping.
YIELD: Makes about 12 fritters
