Barriguitas de Vieja (Puerto Rican Pumpkin Fritters)
Servings: 18
Calories: 203kcal
Barriguitas de Vieja are sweet fluffy fritters of mashed calabaza (or Kabocha squash) from Puerto Rico fried to perfection, then rolled in sugar.Total time includes roasting, cooling, and mashing the Kabocha squash. Decrease this time by 45 minutes if using prepared pumpkin puree.
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Equipment
- 7 quart dutch oven or deep fryer
- deep fat fryer thermometer optional, but highly recommended
Ingredients
For the Calabaza Mash
- 1 1/3 pounds (605 grams) Calabaza
- 1/3 cup (70 grams) granulated sugar
For the Barriguitas de Vieja Batter
- 1 1/2 cups (375 milliliters) whole milk
- calabaza mash or 1 1/4 cup (283 grams) pumpkin puree
- 2 large eggs beaten
- 2 tablespoons (30 milliliters) unsalted butter melted
- 2 teaspoons (10 milliliters) vanilla extract
- 2 cups (255 grams) cake flour
- 2 tablespoons (18 grams) cornstarch
- 1 1/4 teaspoon (2 grams) pumpkin spice blend
- 1 teaspoon (6 grams) kosher salt
- 1 teaspoon (4 grams) baking powder
- cooking oil for frying at least 3 quarts
For the Sugar Topping
- 3/4 cup (150 grams) granulated sugar or powdered sugar
- 1 1/2 teaspoons (3 grams) pumpkin spice blend
Instructions
- Preheat an oven to 425°F (218°C).Line a half-sheet pan with a silicone baking mat or lightly grease it with cooking spray, then set aside.
Roast and Mash the Calabaza (Kabocha Squash)- Skip if Using Pumpkin Puree
- Slice the calabaza into 1-inch thick slices using a chef's knife, then use a wide spoon or a paring knife to cut away the stringy, seedy center. Discard the seeds and mushy pulp.
- Lay the calabaza slices onto the prepared sheetpan. Roast the calabaza for 30 minutes or until a fork meets no resistance when you poke the slices.
- Remove the pan from the oven and cool the calabaza completely. Use a paring knife to cut away the rind and use the tines of a fork or a potato masher to finely mash the calabaza. Try to remove as many large chunks as possible.
- Stir the sugar into the calabaza (or pumpkin puree if you opted to use that instead) to draw out some of its liquid once it's mashed. Set the calabaza mash aside.
Preheat The Cooking Oil
- Add 3 quarts of corn, peanut, or vegetable oil to a 7-quart dutch oven and heat it over medium heat or to 360°F (182°C).
Combine the Wet Ingredients
- While you're waiting for the oil the heat, in a 3-quart mixing bowl, use a whisk to combine the mashed calabaza, beaten eggs, whole milk, vanilla extract, and melted butter together well.Set this bowl aside.
Combine the Dry Ingredients
- Sift the cake flour, cornstarch, pumpkin spice blend, kosher salt, and baking powder through a fine-mesh sieve into a separate, larger bowl.Set this bowl aside.
Mix the Sugar Topping
- In a separate bowl, combine the granulated sugar and pumpkin spice blend well.Set this aside while you make the batter.
Mix the Batter
- Add the wet pumpkin mixture to the dry ingredients, whisking the wet ingredients in while you add them to avoid large clumps.
Fry, then Drain the Barriguitas de Vieja
- Using a 1/3 measuring cup or a large 12-inch kitchen spoon, drop the batter into the hot oil once the temperature reaches between 360°F to 365°F (182°C to 185°C). Fry the barriguitas de vieja for 3 minutes on the first side, then flip them and fry them for another 3 to 4 minutes on the second side until they are a deep golden brown color.
- Use tongs or a spider to remove the barriguitas de vieja from the cooking oil to drain on a wire rack set over a sheet pan. Continue frying the remaining batter while the previous batch drains.
Cover the Barriguitas in Sugar
- Toss the barriguitas de vieja in the sugar topping after about 2 minutes of cooling.Barriguitas de vieja taste best while hot or within an hour after frying. Enjoy them with a cup of coffee, tea, or milk.
Notes
Swaps and Substitutions:
- Add more caramel flavor by replacing the white sugar with brown sugar.
- Substitute packed pumpkin puree for Kabocha squash.
- Replace the cake flour with all-purpose flour.
- You can omit the cornstarch if you prefer a soft, donut-like fritter.
- Replace the pumpkin spice blend with chai spice blend, or use ground cinnamon.
- Replace the vanilla extract with maple extract.
- Top barriguitas de vieja with plain granulated or powdered sugar or with nothing at all.
- For puffy barriguitas de vieja, add 1/2 cup more flour to the mixture to thicken it. For thinner, crisper barriguitas, leave the mixture as is.
- You can fry the barriguitas de vieja in a deep fryer set to 360°F (182°C).
Tips and Techniques:
- Calabaza or Kabocha squash can be found in many African, Asian, or Hispanic markets.
- You roast and mash the calabaza ahead and store the puree in an air-tight container in the fridge for up to 3 days.
- You can puree the calabaza super-smooth in a food processor if you prefer not to do it by hand.
- It's important when deep-frying to keep the oil temperature between 350°F and 375°F (177° to 190°C).
- Oils with high smoke points, like corn, peanut, or vegetable oil, are the best for frying fritters since they won't break down and smoke.
- Some batter will separate from the bulk of the fritter. Remove these with a spider or a slotted spoon, so they don't burn with subsequent batches.
- Avoid draining the fritters on paper towels since that causes them to become soggy and absorb the grease they're sitting in.
- Barriguitas de veija don't have to have a sugar topping, but they won't taste as sweet without it.
Air-Frying Instructions:
- Preheat your air fryer to 375°F (190°C) on the air-fry setting.
- Lightly grease the tray of your air fryer.
- Drop 2-ounce spoonfuls onto the greased tray and air-fry for 3 minutes per side. Only fry four puddles of batter at a time since they tend to spread.
- The looser the batter, the more likely it is to make a mess in your air fryer, so I recommend adding a 1/4 cup more flour to the batter to make it thicker.
- Remove the barriguitas from the air fryer and toss in the spiced sugar.
Storage Instructions:
- Transfer the barriguitas de vieja to an air-tight container and store them at room temperature for 3 days.
- The sugar topping will soak into the fritters, but you can always top them with more or eat them as is.
- Reheat the barriguitas in the air-fryer for 3 minutes at 350°F (177°C) or a 170°F (76°C) oven to warm them and give them a crisp exterior.
Freezing Instructions:
- Don't toss the fried barriguitas de vieja in the sugar; allow them to cool completely.
- Put the fritters onto a lined sheet pan and freeze them until solid.
- Transfer the frozen barriguitas de vieja to a freezer storage bag or freezer-safe container and freeze for up to 2 months.
- Thaw frozen barriguitas de vieja at room temperature before tossing in the sugar topping and enjoying.
Nutrition
Calories: 203kcal | Carbohydrates: 39g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 153mg | Potassium: 188mg | Fiber: 1g | Sugar: 16g | Vitamin A: 565IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 1mg