These fritters are not exclusive to the Caribbean. How do these taste? Imagine if there was such a thing as a pumpkin doughnut that’s how they taste. I have seen versions of this fritters in Germany and Latin America so it seems like a pretty international fritter that found its home in many countries. I do not promote deep fried foods on this blog in general but these are what they are so, I will just share the recipe and give alternative uses of the fritter batter. Pumpkin fritters are becoming a lost tradition in Barbados. No one makes them like before and despite being fried they taste really good and can be eaten singly for taste like a fine piece of chocolate. That is why I made 6 with my batter and made bread and pancakes with the remaining batter. If you are having a lot of people over this is something you can make for a brunch or a dessert. I saw these being served in cane sugar syrup which is very sinful at a very trendy restaurant. I made these with AP unbleached flour which I regret but these will be great using whole wheat flour. My biggest challenge I thought would be replacing the egg in this but 1 flax egg worked great. So here is the recipe for these sinfully good balls.
Alternative Uses of the Batter
Pumpkin Pone :I baked some of my batter in a cake pan and the texture was hard on the outside chewy on the inside which is what we call pone in Barbados . A cake purposefully made with this consistency is a favourite in many Barbadian homes and I hope I can make it soon using cassava. Stir in coconut into the batter and raisins and your pone would be out of this world.
I added some extra flour and wheatgerm to the batter and made pancakes. Very good use will make them again.
I think that more flour can be added to this mixture and you can try to bake your fritters but I did not try this yet.
I saw these fritters being dipped in an Indian Curry sauce so it was a sweet and savoury dish. I am down for that.
Oh in other news I tested out Vegan Brunch talked about Bagel recipe. L and I had a fun Saturday night making these bagels for Breakfast Massacre on Sunday. I was impressed with the authenticity of the bagel as I never tried an of Isa’s recipes before. I had some wrinkling on the bagel but it is no big deal. What I wanted was more of a gloss and more colour to my my bagel and I was doing some research and some people boil it in bicarbonate of soda… not sure if that works to enhance the browning. Some people also put cornmeal at the bottom of the pan to get a crispy bottom. I had my bagel with tofutti cream cheese and raspberry jam such a treat and a change from the regular Breakfast Massacre. The sausage you see is a Linda Mc Cartney Sausage which I liked the taste and which is suitable for vegans. I kinda regret using unbleached all purpose because I love the whole grain taste to my breads but if you want to do with with whole wheat flour but, do use a whole wheat flour that has a whole lot of gluten in it like a bread flour. I made these again with whole wheat bread flour and they were so good . I plan to make a gloss with soy milk or a flax egg and see what happens. Twas a wonderful Sunday Brunch.