Barriguitas de vieja:
🐸
CHEF COQUÍ’S TIMING
Barriguitas de Vieja 🎃✨
⏳ Prep: 15 mins
🔥 Fry: 10 mins
💡 If the batter is too thin, add a tablespoon of flour until it can hold its shape on a spoon. 🔊
Don’t let the funny name fool you! Barriguitas de Vieja (which translates to ‘Little Old Lady Bellies’) are one of the most beloved sweet treats in Puerto Rican cuisine. These rustic pumpkin fritters are a beautiful blend of sweet and savory—crispy on the outside, pillowy-soft on the inside, and perfumed with the warmth of cinnamon and cloves. Whether served as a sweet side dish or a simple dessert dusted in cinnamon sugar, they are a true taste of island tradition that feels like a hug from abuela.
Ingredients:
- 1 can (15 oz) Pumpkin purée (make sure it’s 100% pumpkin, not pie mix!)
- ¾ cup All-purpose flour
- ⅓ cup Sugar
- 1 tsp Ground cinnamon
- ½ tsp Salt
- ⅛ tsp Ground cloves
- ½ tsp Baking powder
- ½ tsp Vanilla extract
- 1 Large egg
- Oil for frying
- Cinnamon sugar
Methods:
- Make the Batter: In a medium bowl, combine the pumpkin purée, egg, and vanilla extract. Whisk until smooth.
Mix Dry Ingredients: Sift in the flour, sugar, cinnamon, cloves, salt, and baking powder. Stir gently until just combined.- If the batter feels too thin (like pancake batter), add 1 more tablespoon of flour. It should be thick enough to hold its shape on a spoon.
- Heat the Oil: Fill a frying pan with about 1 inch of oil and heat over medium-high. To test if it’s ready, drop a tiny bit of batter in; if it sizzles immediately, you’re ready to go.
- Fry: Carefully drop the batter by the tablespoon into the hot oil. Don’t overfill the pan! Fry for about 2–3 minutes per side until they are a deep golden brown.
- Drain: Remove the fritters and place them on a plate lined with paper towels to soak up any excess oil.
- The Sweet Touch: While they are still warm, toss them in a small bowl of cinnamon sugar or sprinkle it generously over the top.
