Barriguitas de Vieja ( Pumpkin Fritters )

Barriguitas de Vieja ( Pumpkin Fritters ) might be just the hor d'oeuvre you are searching for. This recipe makes 16 servings with 72 calories, 2g of protein, and 1g of fat each. For 21 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from The Noshery requires salt, vanilla, sugar, and kabocha squash. Plenty of people made this recipe, and 145 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 28%. If you like this recipe, take a look at these similar recipes: Pumpkin and Feta Fritters, Pumpkin Corn Fritters, and My gran's pumpkin fritters.

Servings: 16

 

Ingredients:

2 tablespoons brown sugar

2 egg

1 cup flour

1 lb kabocha squash puree (about 2 cups or 1/2 a small squash)

2 teaspoons pumpkin spice

1/2 teaspoon salt

6 tablespoons sugar

1 tablespoon vanilla

Equipment:

oven

baking paper

frying pan

food processor

paper towels

Cooking instruction summary:

Pre-heat oven to 400 degrees. Cut the squash into wedges. Generously spray a sheet pan with non-stick spray or line with parchment paper. Place wedges on a sheet pan and roast in the oven for 40 minutes or until fork tender.When the squash has cooled enough to handle, scoop flesh out into a food processor. Process until smooth. Add flour to pureed squash, pulse until just combined. Add egg, sugars, vanilla, spice and salt. Pulse until well blended.Heat a skillet with 1 1/2 inch of vegetable oil to 350 degrees. Using two spoons scoop some of the mixture into one spoon and use the other to scrape the mixture into hot oil. It should quickly form a shell and begins to lightly float. Using a fork quickly flip and press down with the back of the fork to form a patty, flip back. Fry each side until golden orange. The fritters should be firm when pressed with the back of the fork.Transfer to a plate lined with paper towels to drain. They should be crispy on the outside and tender on the inside.Serve dusted with powdered sugar or with a side of ice cream.

 

Step by step:


1. Pre-heat oven to 400 degrees.

2. Cut the squash into wedges. Generously spray a sheet pan with non-stick spray or line with parchment paper.

3. Place wedges on a sheet pan and roast in the oven for 40 minutes or until fork tender.When the squash has cooled enough to handle, scoop flesh out into a food processor. Process until smooth.

4. Add flour to pureed squash, pulse until just combined.

5. Add egg, sugars, vanilla, spice and salt. Pulse until well blended.

6. Heat a skillet with 1 1/2 inch of vegetable oil to 350 degrees. Using two spoons scoop some of the mixture into one spoon and use the other to scrape the mixture into hot oil. It should quickly form a shell and begins to lightly float. Using a fork quickly flip and press down with the back of the fork to form a patty, flip back. Fry each side until golden orange. The fritters should be firm when pressed with the back of the fork.

7. Transfer to a plate lined with paper towels to drain. They should be crispy on the outside and tender on the inside.

8. Serve dusted with powdered sugar or with a side of ice cream.


Nutrition Information:

Quickview
72k Calories
1g Protein
0.67g Total Fat
14g Carbs
2% Health Score
Limit These
Calories
72k
4%

Fat
0.67g
1%

  Saturated Fat
0.21g
1%

Carbohydrates
14g
5%

  Sugar
6g
7%

Cholesterol
20mg
7%

Sodium
82mg
4%

Alcohol
0.28g
2%

Get Enough Of These
Protein
1g
4%

Vitamin A
417IU
8%

Manganese
0.14mg
7%

Selenium
4µg
6%

Folate
23µg
6%

Vitamin B2
0.08mg
5%

Vitamin B1
0.07mg
5%

Vitamin C
3mg
4%

Iron
0.69mg
4%

Potassium
120mg
3%

Vitamin B3
0.62mg
3%

Vitamin B6
0.06mg
3%

Fiber
0.67g
3%

Phosphorus
26mg
3%

Copper
0.04mg
2%

Vitamin B5
0.17mg
2%

Magnesium
6mg
2%

Calcium
15mg
2%

Zinc
0.19mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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