FRITELLE DI ZUCCA

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Squash Fritters from the Veneto

 

 

1 butternut squash or pumpkin, about 1 1/4 pounds

2 cups milk (soy milk to make it parve), or as needed

1 1/2 cups all-purpose flour, or as needed

2 teaspoons baking soda dissolved in 2 teaspoons water

2 eggs

pinch of salt

2/3 cup granulated sugar, or to taste

Grated zest of 1 or 2 oranges

1/2 cup candied citron, cut into small dice

1/3 cup golden raisins

1/2 cup pine nuts, roasted

Peanut oil for deep-frying

Confectioners' sugar for topping

 

Halve the squash or pumpkin, scoop out and discard the seeds and

fibers, peel, and cut into 1/2-inch dice. You should have 3 to 3 1/2

cups.

Place in a saucepan, add milk/soy milk to cover, and place over

medium heat. Bring to a simmer and cook until the squash breaks down

into a smooth puree, about 30 minutes. Don't worry if the mixture

looks curdled and somewhat strange...it will smooth out.

 

 

Stir in the 1 1/2 cups flour and continue to stir until the mixture

is thick, about 5 minutes, adding more flour as needed to bind. Beat

in the dissolved baking soda, and then the eggs, one at a time,

beating well after each addition.

Add the salt, granulated sugar, orange zest. citron, raisins, and

pine nuts.

Remove from the heat.

Let stand for about 15 minutes until most of the moisture has been

absorbed.

 

Pour oil to a depth of three inches in a wok or deep frying pan and

heat to 375F. In batches, drop the batter by small teaspoonfuls into

the hot oil (these should not be too large or the center will not

cook). Fry until golden, 3 to 5 minutes. Using a slotted spoon,

transfer to paper towels to drain briefly. Keep warm until all the

fritters are cooked.

 

Arrange the fritters on a platter and sift a heavy dusting of

confectioners' sugar over the top. Eat while hot or very warm.