These addictive puffs of pumpkin, which are a slight variation on a classic Bajan recipe, are slightly crispy on the outside—and melt-in-your-mouth soft on the inside. (My daughter, Sofia, says they’re “amazing!”) Though they’re a bit uneven looking—since it’s hard to form this batter into a perfect ball—they’ll win you and your guests over at first bite. They are sweet, so you can balance them with another appetizer that’s not, such as Jamaican Jerk Chicken. Serve them with Ginger Lemonade, Jamaican Sorrel Punch, or just about any light and fruity cocktail.
Yield: Makes about 12 fritters
1 (15-ounce) can pumpkin (not pumpkin pie filler)
½ cup all-purpose flour
¼ cup turbinado sugar
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
Canola oil, for frying
Confectioners’ sugar, for garnish
In a large bowl, combine all of the ingredients, except the oil and sugar. Mix just until blended. Pour the oil to a depth of 1 inch into a deep, heavy skillet. Test the oil for hotness by dropping a small bit of batter into it; it should rise pretty quickly.
Drop the batter by teaspoonfuls into the hot oil, being careful not to crowd the skillet. After the bottoms start to brown, turn the fritters over so they brown evenly. (They cook very quickly—in 1 to 3 minutes.) Drain well on paper towels.
Serve immediately (or reheat in a 400°F oven for about 10 minutes). Sprinkle sugar on top just prior to serving.