The butternut fritters came out so well I decided to try the classic Pumpkin Fritters and I asked an old friend if their was any way to reduce the sugar. I was told that in the old days, there were always bananas and pumpkin growing in the yard but not always enough money for refined sugar so her mom would combine the banana and punkin and make the fritters without sugar.
I decided to give it a try and made them the same as the butternut squash but used a little extra water to thin it out. Vanise and I decided to try them for brunch and even though she’s not a fan of sweet fritters, she liked these. I saved the extra batter and about a week later used the fritters and scrambled eggs as the basis for a big breakfast brunch prior to going to the Festival Parade to party for the next six hours.
I must admit this was a much heather breakfast then the eggs and spam I had a year earlier. I also will acknowledge that my drinking habits for the day were also much healthier for both me and my community as I have to drive about 15 miles to the parade route and festival village and was far more responsible this year.
The plate above has one scrambled egg, with three dots of hot sauce, local fresh cucumbers, and tomatoes, and the pumpkin banana fritters. Filling, healthy and delicious, a wonderful way to start my day.
1 pound pumpkin
2 ripe bananas
1 tsp vanilla extract
½ tsp cinnamon
½ tsp fresh ground ginger
¼ tsp fresh ground nutmeg
1 cup flour
3/4 cup water
1. Mash the boiled pumpkin and bananas to the bowl.
2. Mix it and mash it well. (I used the potato masher and did it all by hand.)
3. Add the vanilla and spices and mix it into the pumpkin and bananas until uniform.
4. Add the egg and blend.
5. Add the flour and mix until uniform. I used a whisk for the rest of the steps.
6. Add the water and mix until done. ( I used some water I boiled the pumpkin in.)
7. Fry until Golden Brown.
8. Serve as a side dish Crucian style. We snacked on these for brunch and then I ate the rest for my breakfast shown above.
Good, Better Best never let it rest. This is healthier but the next time I try it, I will switch to whole wheat flour and see what happens.