This recipe is correlated with childhood memories; I loved these fritters, I loved them too much! Today I decided to prepare them for my children as my mother prepared them for me. We are not used fried food, for many years I didn’t prepare something deep fried, but the approaching Halloween and the fresh squash form our garden inspired me to try.
- 1 lb pumpkin, skinned, seeded and cubed
- 3 eggs
- 1/4 lb sugar
- 2 oranges, grated zest only
- 1/2 lb flour
- 1 -2 tablespoon breadcrumbs, finely grated ( if necessary)
- 1 teaspoon baking powder
- oil ( for frying)
1. Cook the pumpkin in the oven until soft. This takes about 20-30 minutes.
2. Take out of the oven and let cool down partially.
3. Place pumpkin in a big bowl; add eggs, sugar and zest.
4. Mash with the fork or use a blender.
5. Add flour and baking powder, mix (or blend) until incorporated.
6. If the pumpkin were too watery and the dough result to liquid add some breadcrumbs and incorporate it into the batter.
7. Heat a little vegetable oil in a frying pan and drop in spoonfuls of the batter or place the batter in a bag, cut the edge and drop into the oil. Make several batches.
8. Fry the fritters on both sides until golden brown.
9. Remove with a slotted spoon, drain well and place over absorbing paper.
10. Serve best warm dusted with powdered sugar.
Tip: To remove more oil, place the fritters over the absorbing paper on a baking tray. Place in the oven at 275°F/130°C for about 10 minutes. Serve immediately!