- (1 cup) Pumpkin Puree
- (1 cup) All Purpose Flour
- (2 tsp) Baking Powder
- (2 tbs) Cane Sugar
- (1 large) Fresh Egg
- (1/4 cup) Milk
- (1/2 tsp) Salt
- (for frying) Oil
As many of you know, Bruce and I had the opportunity to travel across the open sea all the way to Barbados, the Eastern most island in the Caribbean! Our purpose there was to consult for PEG Farm And Nature Reserve, in regards to their laying hen operations. Needless to say, it was a privilege to see a farm implementing regenerative practices that we so value, and on an island no less!
Apart from the time we spent consulting, we also had the opportunity to see a majority of the island, being that it's quite small. Our host, Lance Bourne, grew up on the island, and so filled the role of tour guide very well.
He knew where to find all of the best spots to see AND to eat! We ate some pretty incredible food during our stay, and got to try some real Bajan staples. One being these Bajan Pumpkin Fritters. There were many recipes from our trip that I want to share with you all, and I will in future, but I chose this one specifically because it was one of Lance's favorite thing to eat. This is also (I believe) one of the dessert themed recipes I have shared! I hope you enjoy!
- Combine all ingredients in a medium size bowl, and mix until batter comes together - should resemble pancake batter, only thicker. Feel free to use a stand mixer here.
- Heat the oil in a sauce pan begin frying spoonfuls of batter until golden brown, about 2-3 minutes - I like to flip them with a slotted spoon for a even cook. (before adding several spoonfuls of batter, first do a test one to see if you oil is hot enough)
- Remove from oil with a slotted spoon and place on a tray lined with parchment paper or paper towel and allow to drain of excess oil. Repeat process until all the fritters are cooked.
- Serve with maple syrup, powdered sugar, cinnamon sugar, or caramel sauce, if desired.