Practise is all we need

>> Saturday 10 October 2009

“Will the Garlic Pork taste as good as you claim?” That’s a question I was asked recently after a reader received my Garlic Pork recipe that he requested. I love these taste-challenge questions because they provide the opportunity to discuss some basic things about cooking such as taste being relative, the importance of ingredients and key to it all - practise and experience. Click here to read my two-cents in this week's column.

This Barbadian dish of Pumpkin Fritters, needs practise. Ask my friend here with whom I've shared recipes for this dish of my practises :) I've finally gotten the pumpkin fritter to the taste and texture I was looking for. Please enjoy and remember as I've indicated in this week's column, a recipe is simply a guide, adapt it to suit your taste and make it your own.

My Bajan Pumpkin Fritters

Yield: 24

1+3/4 cups grated pumpkin
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
3 tablespoons sugar
1/2 teaspoon vanilla essence
3/4 cup all purpose flour
1/2 cup oil for shallow frying


  1. Add pumpkin, spices, salt, sugar and essence to a bowl and mix thoroughly
  2. Add flour and mix to fully incorporate
  3. Heat oil in pan on medium heat until hot
  4. Add batter in tablespoons (do not crowd pan) about 5 at a time. Fry on one side for 2 minutes, turn and fry about 1 - 2 minutes on the other side. Drain on paper towels. Repeat until the batter is finished
  5. Serve at room temperature


  • Add more sugar to the pumpkin if you'd like to make it sweeter. The variety of pumpkin I use may be different from what you have available where you are
  • The taste and texture of the fritter is enhanced by the ripeness of the pumpkin
  • Ensure the oil is adequately heated, you want it hot but not smoking
  • This recipe was not tested with pre-cooked pumpkin or canned pumpkin

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