Pumpkin Fritters

Here’s another dish inspired by my great Puerto Rican vaycay: pumpkin fritters, also called Barriguitas De Viejas. I adapted my recipe from this one and this one.

• 1-3/4 cups cooked, mashed pumpkin. I used the remaining half of the Long Island Cheese Pumpkin squash I used for the Habichuelas. I suspect you can use nearly any winter squash for this recipe.
  
• 1 egg from J&L Eggery in Southbury, CT
• 1-1/4 cup white all purpose flour from Wild Hive Farm/Lightning Tree Farm.
• 3 Tbsp honey from Beardsley Cider Mill & Orchard
• 1/8 tsp cinnamon
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• high heat safflower oil for frying

I followed the recipe that said to drop them by tablespoons into the oil (rather than by teaspoons).

They tasted like french toast! The cinnamon and vanilla flavors were faint and could probably stand to be doubled. I would increase the honey to a 1/4 cup as well. Or I might not use any honey at all, and pour on the maple syrup instead!