Barriguitas de vieja puerto rico: Puerto Rico ♥ ♡ ♥ ♡ Barriguitas de vieja

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3 февраля, 2023
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barriguitas de vieja puerto rico

Publicado en Recetas

Publicado el octubre 21, 2021octubre 21, 2021 por [email protected]

Taller Barriguitas de Vieja al horno de Pumpkin Spice

Seguimos aprovechando la temporada de las calabazas para darle un twist moderno a una de las más emblemáticas recetas tradicionales de Puerto Rico como lo son las clásicas Barriguitas de Vieja. Fusionamos uno de los clásicos sabores de otoño en Estados Unidos, el Pumpkin Spice, con el sabor tan tradicional de las Barriguitas para traerte esta versión que puedes utilizar en tus fiestas de Halloween o Acción de Gracias como entremés, postre o aperitivos para grandes y chicos. ¡En una versión más saludable y original de Yo Soy Diáspora!

Ingredientes;

Para las Brriguitas:

1 3/4 tazas de harina para todo uso
2 cucharaditas de polvo de hornear
1/2 cucharadita de sal
1/2 cucharadita de canela
1/2 cucharadita de nuez moscada
1/2 cucharadita de Allspice
1/8 cucharadita de clavo molido
1/3 taza de aceite de canola
1/2 taza de azúcar morena clara
1 huevo grande
1 cucharadita de extracto de vainilla
3/4 taza de puré de calabaza
1/2 taza de leche
1 / 8 cucharadita de jengibre en polvo
1 / 8 cucharadita de cardamom

Para el azucarado:

4 cucharadas de mantequilla sin sal derretida
2/3 taza de azúcar granulada
1 1/2 cucharadas de canela

Procedimiento;

Precaliente el horno a 350 ° F. Rocíe un molde pequeño para muffins con spray para hornear y reserve.

En un tazón mediano o en la batidora, mezcle la harina, el polvo de hornear, la sal, la canela, la nuez moscada, el Allspice, los clavos de olor, el azúcar morena, el jengibre en polvo y el cardamom. Mezclar por unos segundos hasta que todos estos ingredientes se incorporen.

Agregamos luego el aceite, el huevo, la vainilla, la calabaza, la leche y mezclamos hasta que quede suave.

Divide la masa equitativamente entre los moldes de muffins. Hornee durante 12 minutos, o hasta que un palillo salga limpio.

Mientras horneamos las barriguitas, derrita la mantequilla en un tazón y combine el azúcar granulada y la canela en otro envase. Retire los muffins del horno y deje enfriar durante 5 minutos. Sumerja cada barriguita en la mantequilla derretida, luego las pasamos por el azúcar de canela para cubrir. Sirva las barriguitas calientes.

Taller

Publicado en Uncategorized

Publicado el julio 29, 2021julio 28, 2021 por [email protected]

Tortitas / Barriguitas de Vieja

También conocidas como buñuelos de calabaza o tortitas de calabaza, estas frituras típicas de Puerto Rico, doradas y crujientes por fuera, suaves por dentro y con un rico sabor dulzón y color anaranjado eran las favoritas de nuestras abuelas. Nada como llegar de la escuela y que tu abuela tuviera las barriguitas calientes y llenas de azúcar para alegrarte el día. Las barriguitas de viejas o barriguitas de calabaza, llamadas así por su forma redonda y textura arrugada es una de las frituras que más disfrutan en la isla y que es parte de nuestra herencia española-africana. Acompañame a prepararla pues entre el olor y el sabor te transportará a tu infancia y por lo tanto a nuestra hermosa isla de Puerto Rico.

Ingredientes;

1 libra de calabaza
½ taza de harina
¼ cucharadita de clavos en polvo
1 huevo
4 cucharadas de azúcar morena
½ cucharadita de canela en polvo
1 cucharadita de extracto vainilla
¼ cucharadita de sal
azúcar 10x al gusto
Aceite para freir

Procedimiento;

Lo primero que vamos a hacer es picar la calabaza en pedazos pequeños y la vamos a llevar a una bandeja de hornear. En el horno precalentado en 350 grados de 20 a 25 minutos. Pasado ese tiempo la vas a sacar del horno y vas a llevar la calabaza a un envase profundo para mezclar y con un majador de papa o tenedor vamos a majar la calabaza hasta tener como una pastita. Luego vamos a incorporar la harina ya cernida, los clavos en polvo, el huevo previamente batido, la azúcar morena, la canela en polvo, el extracto de vainilla, la pizca de sal y vamos a mezclar hasta que todos los ingredientes se hayan unido todos. Prueba el sabor y de ser necesario añade lo que sea necesario. (En la preparación del video me toco añadir un ¼ mas de harina pues mi calabaza estaba bien madura, de ser necesario no le pongas mas que eso). La consistencia de la mezcla no debe quedar muy húmeda sino más bien un poco más sólida.

Vamos a llevar a un sartén con aceite a medio alto y con la ayuda de una cuchara de mantecado o dos cucharas grandes regulares vamos a formar las bolitas con mezcla que pondremos en el aceite caliente. Vamos a esperar unos dos minutos y la viramos de lado. En este paso debes tener mucho cuidado pues se doran muy rápido. Retiramos del aceite y llevamos a un papel absorbente para retirar el exceso de aceite. Polvorear azúcar de confección sobre las tortitas a tu gusto. Listo, ya tienes tus tortitas de calabaza.

Taller

Puerto Rican Pumpkin Fritters — Barriguitas de Vieja

Published: October 4, 2022 • Modified: October 4, 2022 • by Author: Analida • Word count:1762 words. • About 9 minutes to read this article. • This post may contain affiliate links.

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Barriguitas de vieja, aka Puerto Rican pumpkin fritters, are so delicious and easy to make! The pumpkin flavor inspires the desire for all things autumn. They’re perfect to start your day sweetly at breakfast time with a shot of strong espresso, or as a little snack during the day.

Jump to:

What are pumpkin fritters?
Pumpkin Fritters Origin
How to make Barriguitas de Vieja Pumpkin Fritters
Step by Step Photos to Make Barriguitas de Vieja
Ingredients Run Down
Frequently Asked Questions
Puerto Rican Pumpkin Fritters — Barriguitas de Vieja

What are pumpkin fritters?

Fritters are pieces of meat or vegetables that have been battered and deep fried. Common recipes that come to mind include corn fritters and zucchini fritters. They’re definitely an indulgent dish, but fritters are so delicious. In this recipe, we’ll create a batter and fry pumpkin puree to crispy perfection.

This recipe is specifically for Puerto Rican pumpkin fritters, which is today considered to be a traditional snack of Puerto Rico. If you are in a pinch and don’t have pumpkin, you can really make these fritters with other kinds of squash such as kabocha squash, butter cup squash or acorn squash. Kabocha squash is traditionally used in Puerto Rico but they can be difficult to find in the states but pumpkins are everywhere. Just be mindful that the pumpkin lends a sweet flavor. So if you’re looking for some sweetness throughout, you’ll definitely want pumpkin on hand.

Pumpkin Fritters Origin

The Taino people, who were indigenous to Puerto Rico, grew pumpkins in the country and introduced the squash to the land. With an abundance of pumpkins, this recipe became a traditional snack of Puerto Rico.

Here’s a fun fact In Spanish, they’re known as Barriguitas de Vieja or Tortitas de Calabaza. Colloquially we refer to them as barriguitas de vieja, mostly because of the fun name. This phrase literally translates to “old woman’s belly” in Spanish! These pumpkin fritters got the silly name due to their looks: they’re a little wrinkly all over, just like an older woman’s belly might be.

How to make Barriguitas de Vieja Pumpkin Fritters

Making these Puerto Rican pumpkin fritters is no hard feat, making snack time easy for you. The process starts with cutting in half, removing the seed material then roasting your pumpkin until soft and tender. Alternatively, you could steam the pumpkin in a large pot with a steaming basket.

Once the steaming/roasting is completed, you will purée the pumpkin in a food processor and add the rest of your spices and dry ingredients.

Once the mixture is smooth, scoop them into a ball-like form. Heat vegetable oil over high heat. Plop the balls into the hot oil and when you flip them, flatten them to a patty shape with a fork or spoon. You typically flip after 2-3 minutes or until brown, then cook on the other side until golden brown. Who knew a sweet treat could be so easy!

Step by Step Photos to Make Barriguitas de Vieja

Gather you ingredients and have them measured and ready to go. Preheat your oven to 350°F.
Cut the pumpkin in half, remove the seeds and seed fibers. Brush the flesh with some oil to help hold in the moisture in while roasting. Flip over the pumpkin halves and roast with the flesh side down on a baking tray lined with parchment paper.
Roast in the oven for 45-50 minutes until the outer skin is soft and the flesh is very tender like mashed potatoes. Check with a fork for doneness.
Allow the pumpkin to cool and then scoop out the flesh and place 1 cup in a food processor. Add the egg and blend until you have a smooth purée.
Once smooth, add in the flour, baking powder, sugar, cinnamon, nutmeg, ground cloves, ginger and vanilla.
Blend until well combined.
Heat a skillet with about 2 inches of oil to 350°F. Take a large soup spoon and scoop up a heaping amount of the batter. Using another spoon push the batter into the oil. You may want to wear gloves in case of splashes or spatter.
Once the bottom has browned, flip them over with a fork. Press them down a bit with a fork to flatten them. Once they are golden brown on both sides place them on a tray lined with paper towel to soak up any excess oil. Dust with powdered sugar before serving.

Ingredients Run Down

You likely have most of the ingredients in your pantry already. The only ingredient you may not have on hand is pumpkin! You can use fresh pumpkin when they’re in season. If it’s not pumpkin season or you’re feeling like you want a shortcut, get some canned pumpkin puree. It’s already broken down for you so you don’t have to go through the trouble of roasting or steaming your pumpkin. If you have a steaming basket you can steam your pumpkin until tender.

Frequently Asked Questions

Can I freeze the batter?

Yes, you can freeze the batter in an airtight container for up to two months. Allow it to thaw completely before using. You will have to whisk the batter once thawed as there may be some ice crystals that have formed and need combined when melted.

Can I freeze the cooked barriguitas de vieja fritters?

Yes these can be frozen. Place them on a tray in the freezer for 30 minutes to firm them up. Once they are firm place them in freezer bags. These will keep nicely for two months. Allow them to thaw completely and then warm them in a 200°F oven until warm in the center.

What if my batter is too thick or too thin?

This is a simple fix. If too thin add a little more flour and if too thin add a little water. The batter should stand up on a spoon in a ball and not run off when heaped up.

Can I make these in an air fryer?

These are a bit too soft to make in an air fryer. The consistency of the batter would allow them to run all over your air fryer basket. Not good. You can reheat them in an air fryer. Heat for 3 minutes at 300°F or until warm in the center.

Can I store the barriguitas de vieja in the refrigerator?

You can store the uncooked batter in the refrigerator before frying for 3 days. The cooked barriguitas can be sealed in a container for 3-4 days. Reheat in an oven, toaster oven or air fryer until warm in the center.

Here are some other recipes to checkout if you like to like to explore dishes from the Caribbean. Jamaican toto cake is a simple cake with lots of coconut, brown sugar and cinnamon. Any holiday celebration or family gathering would not be complete unless you serve Puerto Rican style pork or pernil with arroz con gandules (rice with pigeon peas) to feed a big crowd! If you are looking for a spicy hot dish Jamaican brown chicken stew brings a lot of heat with unique flavors.

Puerto Rican Pumpkin Fritters — Barriguitas de Vieja

A tasty fritter recipe from Puerto Rico that brings sweet cinnamon and sugar with pumpkin flavors. This is a fall favorite with my friends and family.

Course Dessert

Cuisine Puerto Rican

Keyword Latin American, pumpkin spice, street food

Prep Time 40 minutes

Cook Time 10 minutes

Servings: Change to adjust-> 6 servings

Calories 95 kcal

Author Analida Braeger

1 cup pumpkin roasted or steamed
½ cup flour
1 tsp baking powder
1 egg
¼ cup sugar
2 tsp cinnamon ground
½ tsp nutmeg ground
½ tsp cloves ground
½ tsp ginger ground
¼ tsp salt
1 tbsp vanilla extract
oil for frying

Roasting the pumpkin:

Preheat your oven to 350°F. Cut the pie pumpkin in half and scoop out the seeds and seed fibers.
Brush the flesh with some coconut oil to help hold in the moisture.
Place on a baking tray lined with parchment paper with the flesh side own. Poke some holes in the outer flesh with a knife.
Bake for 45-50 minutes. When the skin is soft and can easily be pierced with a fork it is done. Check the flesh with a fork and it should be very tender like mashed potatoes.
Allow the pumpkin to cool and then scoop out the flesh.

Preparing the batter:

Place the pumpkin in a food processor add the egg and blend until you have a smooth purée.
Add the flour, baking powder, sugar, cinnamon, nutmeg, cloves, ginger, salt and vanilla. Pulse the mixture until well combined.

Frying the fritters:

Heat a skillet with about 2 inches of high temperature oil such as peanut oil, canola or safflower. When the oil reaches 350°F it is ready for frying.
Take a large soup spoon and scoop up a heaping amount of the batter and using another spoon scape it into the hot oil. You may want to wear gloves in case of a splash or spatter.
The batter will form a skin and will start to float. Allow it to brown on the bottom then flip it over with a fork. Press down with a fork to flatten slightly. Cook until brown on both sides. You can flip several times to check the color for doneness.
Remove from the oil and place on a tray lined with paper towel to soak up any excess oil.
Sprinkle with powdered sugar before serving.

Can I freeze the batter?

Can I freeze the cooked barriguitas de vieja fritters?

What if my batter is too thick or too thin?

This is a simple fix. If too thin add a little more flour and if too thin add a little water. The batter should stand up on a spoon in a ball and not run off when heaped up.

Can I make these in an air fryer?

Can I store the barriguitas de vieja in the refrigerator?

Nutrition Facts

Puerto Rican Pumpkin Fritters — Barriguitas de Vieja

Amount Per Serving

Calories 95 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.3g2%

Trans Fat 0.003g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.3g

Cholesterol 27mg9%

Sodium 109mg5%

Potassium 163mg5%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 9g10%

Protein 2g4%

Vitamin A 1688IU34%

Vitamin C 2mg2%

Calcium 47mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.