Receta de barriguitas de vieja: Barriguitas de Vieja ( Pumpkin Fritters )

Barriguitas de vieja

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Cuando era niña justo al lado de mi casa había una pequeña fonda de comida. Su dueña era titi Paulita como todos los del barrio le llamábamos. Todos los niños de  la familia, la respetábamos y la queríamos mucho,  la adoptamos como tía. Así que de vez en cuando  ella nos consentía y nos preparaba las barriguitas de vieja para todos.  Siempre quise aprender a prepararlas y ya adulta una vez le pregunté sus secretos de cocina, los cuales comparto con ustedes en esta sencilla y fácil receta.

¿Qué son las barriguitas de vieja?  Bueno, las barriquitas de vieja son deliciosas frituritas de calabaza con un sabroso toque de vainilla. Quizás las conoces como buñuelitos de calabaza, por tortitas o frituritas. 

Como dato curioso investigando un poco sobre su origen, descubrí que estas deliciosas fritutitas también son parte de la gastronomía sudafricana, específicamente  de la cocina  de los esclavos malayos de entonces.   Como ven muchos de nuestros platos vienen de esa época, traídas a nuestras regiones por los colonizadores que utilizaban a los esclavos como mano de obra quienes a pesar de todo no perdieron su cultura gastronómica.

 

Barriguitas de vieja SazónBoricua ©all right reserved

Barriguitas de vieja

Ingredientes

4 tazas de calabaza

1 taza harina de trigo para todo uso

1 huevo

1 cucharadita de canela

1 cucharadita de vainilla

1/2 taza de azúcar

Sal (a gusto)

 

Procedimiento

Hierve la calabaza hasta que este blanda, luego dejala escurrir bien, majala con un tenedor, agrega los demás ingredientes. La harina de trigo es para mantener la consistencia de la fritura. 

Con un cuchara (de comer),  echa pequeñas cantidades de  la mezcla en el sartén con el aceite  caliente , hasta que doren por ambos lados. 

Recuerda, que el aceite debe de estar bien caliente, pero no en temperatura «alta» para que no se quemen rápido que eches  a freír. espolvorealas con un poco de canela en polvo  o azúcar de confección,  si lo deseas.

 

Tips.

Si deseas puedes asar la calabaza  en lugar de hervirla, así la conservará todo sus nutrientes. Sírvelas como merienda para los niños cuando lleguen de la escuela o acompañalas con tu cena.

 

 

 

Publicado en: Antojitos criollos Etiquetado como: frituras de calabaza, old lady belly fritters, recetas de puerto rico, recetas puertorriqueñas, sazonboricua

Acerca de Sazón Boricua

Jeannette, es la autora detrás de Sazón Boricua, Ella decidió seguir su verdadera pasión: cocinar y compartir el amor por la cocina de su Isla, Puerto Rico. Ha sido galardonada con el premio “Best Food Blogger Latina” por LATISM en el 2013-2014 y reconocida como Top Latina Digital Influencer.

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Barriguitas de Vieja ( Pumpkin Fritters )

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Pumpkin is everywhere!  Literally!  Go to the stores and you will see the aisles filled with pumpkin butter, pumpkin bread, pumpkin soda, pumpkin pasta sauce and of course the always anticipated pumpkin spice latte.  I though I would do a little pumpkin-ing myself, but this isn’t your traditional pumpkin recipe.   Actually if we are going to get super technical this is a kabocha squash recipe, but allow me to explain.

Back home in Puerto Rico it hard to find a traditional pumpkin.  You know the big orange pumpkin that gets carved with silly scary faces for Halloween.  They aren’t impossible to find, but it’s slim pickings.  What can be found in PR is the kabocha squash, in fact, it can be found growing in the wild.  When referencing pumpkin or calabaza in PR  it’s the kabocha squash.

In Puerto Rico kabocha is typically sold in slices because people are looking for the bright orange color. The kabocha squash’s flesh is firmer than a pumpkin but much sweeter. It a great option for any “pumpkin” dessert.

These little fritters are always a popular treat, and they even have a funny little name. Barriguitas de Vieja literally translates to “Old Lady Bellies”. Yup, you heard that right, “Old Lady Bellies”. The name is a play on how the fritters look, they are round, a little wrinkly and have a dimple in the center, like an old lady’s belly. They are also called Tortitas de Calabaza which means pumpkin fritters, but that’s not as fun to say.

Although these little fritters look like a little old lady’s wrinkly belly, they are absolutely delightful. Let’s make some barriguitas!

Break the kabocha down into wedges. Pre-heat and oven to 400 degrees. Generously spray a sheet pan with non-stick spray or line with parchment paper. Place wedges on a sheet pan.

Roast in the oven for 40 minutes or until fork tender, turning half way.

When the squash is cool enough to handle, scoop the flesh into the food processor and blend until smooth.

Add flour to puréed squash, pulse until just combined.

Add egg, sugars, spices, vanilla & salt.  Pulse until well combined.  At this point you can give the mixture a taste and add more spices or sugar if desired.

Transfer the mixture to a bowl.

Heat a skillet with 1 1/2 inch of vegetable oil to 350 degrees. Using two spoons scoop some of the mixture into one spoon and use the other to scrape mixture into hot oil. It should quickly form a shell and begins to lightly float. Using a fork quickly flip and press down with the back of the fork to form a patty, flip back. Fry each side until golden orange. The fritters should be firm when pressed with the back of the fork.

Transfer to a plate lined with paper towels to drain.

Serve dusted with powdered sugar or with a side of ice cream or with a cup of chai latte!

The fritters should be crispy on the outside and tender on the inside.  Almost like a soft cakey donut with crispy edges.

These little fritters pack a serious pumpkin punch.  Like slap your mama with a pumpkin kind of punch.  Not that I am endorsing the slapping of your mama.  That would be muy malo!!

I highly recommend you add these to your pumpkin repertoire this Fall, and when your friends or family ask you what you are making just say “old lady bellies” followed by an evil cackling laugh, perfect for Halloween.

Ingredients

  • 1 lb kabocha squash puree (about 2 cups or 1/2 a small squash)
  • 2 egg
  • 1 cup flour
  • 6 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon vanilla
  • 2 teaspoons pumpkin spice
  • 1/2 teaspoon salt

Instructions

  1. Pre-heat oven to 400 degrees. Cut the squash into wedges. Generously spray a sheet pan with non-stick spray or line with parchment paper. Place wedges on a sheet pan and roast in the oven for 40 minutes or until fork tender.
  2. When the squash has cooled enough to handle, scoop flesh out into a food processor. Process until smooth. Add flour to pureed squash, pulse until just combined. Add egg, sugars, vanilla, spice and salt. Pulse until well blended.
  3. Heat a skillet with 1 1/2 inch of vegetable oil to 350 degrees. Using two spoons scoop some of the mixture into one spoon and use the other to scrape the mixture into hot oil. It should quickly form a shell and begins to lightly float. Using a fork quickly flip and press down with the back of the fork to form a patty, flip back. Fry each side until golden orange. The fritters should be firm when pressed with the back of the fork.
  4. Transfer to a plate lined with paper towels to drain. They should be crispy on the outside and tender on the inside.
  5. Serve dusted with powdered sugar or with a side of ice cream.

Notes

Although I have not tried it you can substitute the kabocha squash with and equal amount of pumpkin or butternut puree. However if substituting, try the mixture with one egg first. Pumpkin and butternut flesh is softer than kabocha and you don’t want to end up with a runny mixture.

 

Categories: Dessert Tags: Dessert, fritter, puerto rican, Pumpkin

xoxo

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