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With all the hype about Thanksgivukkah this year, I also received a challenge to post something that would be perfect for both Thanksgiving and Hanukkah – and it had to be made with some type of mashed food. I normally panic when I get this kind of requests, but this time it was really brainless. These pumpkin fritters are one of my favorite recipes, and always a huge hit with guests.
Ingredients
- 1 pound pumpkin or butternut squash, cleaned and diced small
- 2 eggs
- grated zest of 2 oranges
- ¾ cup of sugar and a pinch of salt
- 1 and ½ cups flour
- scarce tbsp baking powder
- ½ teaspoon cinnamon, if liked
- 1/3 cup Raisins or Sultanas
- 1/3 cup grappa or rhum
- 1/3 cup pine nuts
- 1/3 cup candied citron or lemon (optional), finely chopped
- Rice bran oil, peanut oil or vegetable oil for deep-frying, at least 3 cups or more
- Confectioner’s sugar for decorating
Directions
Plump the raisins in the liqueur.
Place the diced squash in a large platter and cover almost completely, leaving a small opening for the steam to come out, and microwave on high for 10 minutes or until very tender (or bake covered for 40 mins in the oven).
Beat the eggs in a food processor with the sugar, salt, cinnamon, orange zest; add the cooked squash and process until smooth.
Drain and pat dry the raisins, and add them to the mix.
Transfer to a large bowl and gradually add the flour (sifted with the baking powder), using an electric or manual whisk.
In a frying pan, heat the oil to frying temperature (you can test it by dropping a small piece of bread in the oil: if bubbles form around the bread, the temperature is right).
Take the batter with a tablespoon, filling it to about ½, and push the batter into the oil with your index finger or a second spoon.
Fry in small batches until golden all over, turning to cook evenly.
Remove with a slotted spoon and transfer onto a platter lined with several layers of paper towel.
Sprinkle with confectioner’s sugar and serve warm.
https://dinnerinvenice.com/2013/11/19/venetian-thanksgivukkah-fritters/
