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Prep Time 15 minutes
Cook Time 30 minutes
Servings 25 Servings



  • 2 cups pumpkin roasted and mashed
  • 1 cup wheat flour
  • 1 tsp baking powder
  • ¼ cup sugar
  • ½ tsp. cinnamon powder
  • 1 medium whole raw egg
  • ¼ tsp Salt


  • 8 oz. condensed milk
  • 3 tbsp. milk
  • ½ tsp. cinnamon powder
  • pinch salt
  • corn oil for frying


  • Prepare the fritter mixture. In a container add the roasted and mashed pumpkin. Add the wheat flour, baking powder and mix until it forms a pasty mixture. Add the sugar, cinnamon, raw egg, pinch of salt and mix until combined. Leave in the refrigerator until frying time.
  • Prepare the Caramel and Cinnamon Sauce: In a saucepan add the Condensed milk and cook at low temperature, stirring constantly, until it begins to reduce and thicken. Remove from the burner and add the cinnamon and milk little by little, stirring constantly and set aside.
  • In a deep skillet heat oil. Add the mixture by spoonfuls and fry until golden brown and serve immediately and accompany with accompaniments and the Caramel and Cinnamon Sauce
  • NOTE: You can use canned pumpkin. To bake the pumpkin you can place the pumpkin in large pieces and with the skin. On a baking sheet, place the squash skin side down, cover with foil and bake at 350 for 35 minutes or until tender. You eliminate the bark, the pestles and use in the recipe.
Course: Fritters

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