Saturday, 29 October 2016

Pumpkin apple sausage fritters

Pumpkin Everythang!

Jamaican fritters are probably one of the easiest things you can whip up for breakfast that will make everyone happy. They are so versatile, you can basically add anything to them and they will turn out delicious. We generally make sausage, bacon, salt fish or banana fritters. Since its pumpkin month I decided to make some pumpkin fritters.

My homemade chicken sausages are long gone. I have been super lazy to make more, so while grocery shopping I spotted some spiced apple sausage and decided to try it. At the time when I purchased the sausage I had no intentions of making pumpkin fritters for the blog. The second the idea came to me to make fritters the sausages in the freezer came rushing to me. It was a natural addition and it made the fritters so delicious. The pumpkin added a lovely sweetness and they were soft and tender while the sausages also added a nice sweetness with a salty Smokey component. Those flavors mixed in with all the veggies and you pretty much had a fritter that was divine.

If you want to make this fritter even more delicious, add the pineapple chutney on top. My mother went to town on the chutney.  I have a funny story about the chutney actually; I started out by making pineapple ginger chutney using canned pineapple. It was a hot mess and totally disgusting, the canned pineapple did not have enough of the pineapple flavor and as a result the ginger totally over powered it. I threw it right out and started over with fresh pineapples and in fear of over powering it with ginger again; I just left the ginger out completely.   Crisis averted, thank God we always have fresh pineapples on hand. I don’t know what I was thinking with that can of pineapples.

It was a great breakfast, and I’m sure it’s a recipe everyone will love.

Ingredients (printable recipe)

1 ¼ cup Pumpkin
½ cup Onion
¼ cup Sweet pepper
3 Apple sausage links chopped
½ cup Tomato
2 Garlic shredded
½ teaspoon Scotch bonnet minced
3 tablespoon coconut oil
2 cups flour
1 ½ teaspoon Salt
1 tablespoon Onion powder
½ teaspoon Black pepper
2 teaspoon Allspice ground
2 teaspoon Smoked paprika
1 ¼ teaspoon baking powder
1 ½ to 2 cup water
Oil for frying
Simply Pineapple Chutney
3 slices fresh pineapple finely chopped
3 tablespoon sugar
½ cup water
2 pinches of salt


For fritters

  • Sauté together the pumpkin onion and sweet pepper in the coconut oil
  • Once the pumpkins are almost cooked add the sausage and allow it to cook
  • Remove from the heat and let it cool
  • In a bowl combine flour, salt, onion powder, black pepper, allspice, paprika, and baking powder
  • Mix until incorporated
  • To the flour mixture add, tomato, garlic, scotch bonnet pepper and the cooled pumpkin sausage mixture
  • Stir until the flour has coated everything and add water starting with 1 cup then adding ½ cup increments if necessary
  • It should form a lumpy but smooth batter just slightly thicker than pancake batter
  • Heat oil to very hot in a pan, spoon the fritters into the oil and fry until golden brown and crispy on both sides
  • Drain on paper towels and cool on a cooling rack
  • Serve with pineapple chutney

For chutney

  • In  a small saucepan combine all the ingredients
  • Allow the mixture to cook and reduce until the sauce is thick and pineapples are tender
  • Remove from heat and blend slightly to make it a bit smoother
  • serve

Xoxo Greedygirl

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