Recipes // Side Dishes // Kalabasa Squash “Caribbean Pumpkin” Fritters (Substitute with Banana)

Kalabasa Squash “Caribbean Pumpkin” Fritters (Substitute with Banana)

By Chef Theo’s Gourmet Caribbean Foods, LLC
12 Fritters
  • 1 ½ cup Kalabasa Squash
  • ¼ cup Brown Sugar
  • ¼ teaspoon Kosher Salt
  • 1 teaspoon vanilla essence
  • 1 teaspoon Baking Powder
  • 1 ¼ cup Almond Milk
  • 1 cup Xanthan Gum-Free all-purpose gluten free flour blend
  • 2 cups of Vegetable Oil for deep frying
  1. Find a very bright orange piece of kalabasa squash “Caribbean pumpkin” (or use over ripened bananas).
  2. Cut the pumpkin into small pieces for quicker boiling.
  3. Boil until pumpkin is fork tender.
  4. Drain water and scoop out pumpkin from outer shell. Mash pumpkin until smooth.
  5. Allow to cool for 15 minutes.
  6. In a mixing bowl, combine pumpkin, sugar, salt, vanilla, baking powder, almond milk and gluten free flour and stir until ingredients are combined. An electric mixer is not required.
  7. Heat about 1/4 inch of vegetable oil in a shallow, heavy-bottom frying pan (cast iron is ideal) over medium heat until the oil shimmers.
  8. Drop by the teaspoon full into hot oil and fry for 1 to 2 minutes on each side. Drain excess oil on paper towels.
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