Posted by: Sue Freeman 09-30-99 6:54 AM
Frittelle di Zucca (Pumpkin Fritters)
2 cups canned pumpkin (see note)
3 cups unbleached flour
3 tsps. baking powder (heaping teaspoons)
3 eggs
Pinch of salt
2 Tablespoons vanilla
1 tsp. cinnamon
3/4 cup sugar
Grated zest of 2 large oranges
1/3 cup raisins
1/2 cup toasted pine nuts
Oil for deep frying
Confectioners sugar for sprinkling
Mix together flour and baking powder.
Stir in flour into pureed pumpkin and mix well so that it holds together.
Beat in eggs one at a time beating well after each addition.
Add salt, vanilla, sugar, cinnamon, orange zest, raisins and pine nuts; mix well but don't over mix.
Allow to stand for 20 minutes for flour to strengthen.
Pour oil in pan for deep frying and heat to 375.
Drop dough into hot oil by teaspoonsful; do not overcrowd pan.
Fry until golden brown 3 to 5 minutes, turning every so often for even browning; drain on paper towels.
Continue frying in batches.
Keep finished fritters warm in oven until all fritters are cooked.
Before serving sprinkle very generously with powdered sugar.
Note: Use fresh pumpkin, sweet potatoes, acorn squash, butternut squash.
Use about 1 1/2 lbs. and enough milk to cover them for cooking over low heat until tender and then mash, or pierce skins of potatoes and squash and bake until tender and after scraping out seeds use pulp.