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Prep Time 15 minutes
Cook Time 30 minutes
Servings 25 Servings



  • 2 cups squash boiled and mashed
  • 1 cup wheat flour
  • 1 tsp. baking powder
  • 4 oz condensed milk
  • ½ tsp. cinnamon powder
  • 1 medium whole raw egg
  • ¼ tsp. Salt


  • 8 oz. condensed milk
  • 3 tbsp. fresh milk
  • 1/2 tsp. cinnamon powder
  • pinch salt
  • Corn oil for frying


  • Prepare the frituritas mixture. In a container, add the boiled and mashed pumpkin. Add the wheat flour, baking powder and mix until it forms a doughy mixture. Add the condensed milk, cinnamon, raw egg, a 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 become thicker. Remove from the stove and add the cinnamon and milk little by little, stirring constantly and set aside.
  • In a deep frying pan heat oil. Pour the mixture by spoonfuls and fry until golden brown and serve immediately and accompany with the sauce and the Caramel and Cinnamon sauce
  • NOTE: You can use canned pumpkin. You can also bake the squash to make the squash more consistent and flavorful. To bake the pumpkin you can place the pumpkin in large pieces and with the peel. On a baking sheet, place the pumpkin skin side down, cover with aluminum foil and bake at 350 for 35 minutes or until tender. You remove the crust, the pestles and use in the recipe.
Course: Fritters

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