Pumpkin Fritters, Tortola’s Way
Marty Martindale

Tortola’s the largest of the British Virgin islands, quaint with British influence and remarkable for its beauty.

For the last 27 years, Tortola’s Sunny Caribbee has offered the flavors, fragrances, arts and crafts of the Caribbean. Along the way their newsletter, “A Slice of Paradise,” catches those of us who don’t get back often enough and brings us up to date on the growth and progress of the fascinating little island.

The latest issue states the “sailing and ocean look like glass from atop Mt. Sage, and people are catching swordfish and tuna right now.”  Sunny Caribgee is also very happy over a recent feature in Caribbean Travel & Life with a picture of their Soper’s Hole Spice Shop. The whole island eagerly awaits the BVI Charter Yacht Society’s 30th annual boat show, the ever-growing Christmas parade and the spectacular holiday parties at nearby Jost Van Dyke.

Here’s their spicy recipe:  Pumpkin Fritters


2 cups mashed pumpkins (cooked & drained)
2 eggs – beaten
1 cup flour
1/2 teaspoon Seasoned Sea Salt
1/2 teaspoon baking powder
1 tablespoon Sugar N’ Spice or Plantation Sugar Crystals (crushed)
Vegetable oil for cooking

Optional Ingredients:

1 teaspoon Caribbee Curry (for a little curry flavour)
1 -2 teaspoons Caribbee Hot Sauce or any of our Sunny Sauces (for that hint of Caribbean heat)
1 teaspoon Cinnamon
These other ingredients are optional and can be used individually or in any combination to put your own unique flare to your dish!


1. In a medium sized bowl add pumpkins, eggs, flour, salt, baking powder and   sugar. Mix well into a batter. If the batter is too thick you can add a little milk. If somehow the batter is to thin you can add a little more flour.

2. Heat a sauce pan, use medium to high heat to start with. Add a little oil.

3. Scoop batter into sauce pan. Fry until golden brown, about 2 minutes each side. Remove from pan and serve. Makes about 15 fritters.
Visit the Recipes section of their website for more Caribbee Recipes.







Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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