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:
covered percent of daily need
