 |
| FRITELLE DI ZUCCA
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. |