One way to enjoy a West Indian Pumpkin
, or calabaza
, is to turn it into fritters. Enjoy these sweet fritters as appetizers or as a snack. If you can't find calabaza at your grocery store then substitute butternut, Hubbard or acorn squash in its place.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
- 1 1/2 pounds of calabaza flesh (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
- Cut the calabaza into equal sized pieces.
- Place the calabaza pieces into a pot and add the water and salt.
- Bring to a boil then reduce heat to medium low. Cover and simmer for about 30 minutes. The calabaza should be soft.
- Remove and drain the calabaza in a colander. Let set for about 15 minutes to drain off all the liquid.
- Place the calabaza in a mixing bowl. Add sugar, flour, and vanilla. Mix well.
- Heat oil in a frying pan to 350F.
- Fry the calabaza mixture by the spoonfuls until golden on each side, about 2 minutes per side. The fritters will be light brown and crispy on the outside, yet soft on the inside.
- Drain on paper towels before serving.
Depending on how big your spoonfuls are, this recipe will make about 24 fritters.