Puerto Rican Pumpkin Fritters - Barriguitas de Vieja

Roasting the pumpkin:

1. Preheat your oven to 350°F. Cut the pie pumpkin in half and scoop out the seeds and seed fibers.
2. Brush the flesh with some coconut oil to help hold in the moisture.
3. Place on a baking tray lined with parchment paper with the flesh side own. Poke some holes in the outer flesh with a knife.
4. 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.
5. Allow the pumpkin to cool and then scoop out the flesh.

Preparing the batter:

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

Frying the fritters:

1. 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.
2. 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.
3. 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.
4. Remove from the oil and place on a tray lined with paper towel to soak up any excess oil.
5. Sprinkle with powdered sugar before serving.