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Calabaza Squash Fritters
Calabaza is native to the Caribbean and West Indies. Round in shape, its green skin and orange flesh have a flavor akin to Butternut Squash, Acorn Squash and Pumpkin. Enjoy this Caribbean inspired recipe as a delicious fall treat.
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- 2-3 cups Calabaza Squash, diced 1"
- 2 Tbsp. Butter, melted
- 1/4 cup Pecan or Walnut Pieces
- 1 Egg
- 1 cup Granulated Sugar
- 1/4 tsp. Ground Nutmeg
- 1/2 tsp. Ground Cinnamon
- 1 1/2 cups Self Rising Flour
- 3-4 cups Vegetable or Canola Oil
- 1/2 cup Granulated Sugar
- 1 tsp. Ground Cinnamon
- Peel and de-seed calabaza and cut pulp into chunks.
- Boil squash in a large pot of water until tender.
- Drain water, mash calabaza, then drain again.
- Mix 1 ½ cups of mashed calabaza together with butter, egg and sugar.
- Sift flour with nutmeg and cinnamon and add to calabaza mixture.
- Mix well.
- Heat oil in a saucepan to 350° F, leaving plenty of additional cooking space. Oil should be deep enough to cover fritters.
- Drop spoonfuls of batter into hot oil and fry on both sides until golden brown.
- Remove cooked fritters from hot oil with a slotted spoon, place on absorbent paper towel, then dredge in a mixture of cinnamon sugar.
- Serve warm.
- Yields 12 Fritters
Nino Salvaggio http://www.ninosalvaggio.com/