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Seminole Pumpkin Frybread
Prep: 20 minutes
Cook: 15 minutes
Servings: 8-10 pieces
Echoes of the Everglades
Pumpkins and squash have been vital crops for the Seminole people of Florida for generations. This recipe pays homage to that history by incorporating pumpkin puree and warming spices directly into the frybread dough. The result is a fragrant, slightly sweet bread with a tender crumb and a beautiful golden-orange color.
Materials
- 3 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/4 cup brown sugar, packed
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1/2 cup milk or buttermilk
- Oil for frying
Preparation
- In a large bowl, whisk together the flour, baking powder, brown sugar, salt, ginger, and nutmeg.
- In a separate small bowl, whisk together the pumpkin puree and milk until smooth.
- Pour the wet ingredients into the dry ingredients and mix with a spoon or your hands until a soft, cohesive dough forms.
- Cover and let the dough rest for 10-15 minutes.
Cooking
- Heat about 2 inches of oil in a heavy-bottomed pot to 365°F (185°C).
- Pull off pieces of dough about the size of a lime.
- On a lightly floured surface, stretch or pat the dough into rustic shapes, about 1/4-inch thick.
- Fry in batches for 1-2 minutes per side until they are puffed, cooked through, and golden brown.
- Use tongs to remove the frybread from the oil and drain on a cooling rack.
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