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Thursday, November 8, 2012

Pumpkin Fritters

I'm not so sure how healthy these are but they looked awfully good, plus it's pumpkin! Pumpkin is definitely healthy ;o). 

Pumpkin Fritters from "From What About Second Breakfast"

Adapted from Gina De Palma's Dolce Italiano: Desserts from the Babbo Kitchen
(If you just want the original recipe, it's available here.)

1½ cups fresh pumpkin or butternut squash puree, or canned pumpkin
(These are ultra-moist. For a lighter crumb, you may want to reduce the amount of pumpkin.)
2 large eggs
½ cup unbleached all-purpose flour
2 tsp baking powder
½ tsp kosher salt
¾ cup grated Grana Padano or Parmigiano-Reggiano
2 tbs chopped fresh rosemary
Finely ground black pepper, to taste
Vegetable oil for deep frying

Fill a heavy saucepan with a few inches of the oil, and heat it to 340° over medium-low heat, using a candy or frying thermometer to monitor the temperature. If it overheats, turn off the flame and let it cool down. While it is heating, prepare the fritters.

In a medium bowl, stir the pumpkin puree with the eggs. In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the pumpkin puree, and add the grated cheese, rosemary, and black pepper. Stir just until it comes together; do not overmix.

When the oil comes to temperature, scoops tablespoons of dough into the oil, being careful not to splash the boiling oil onto yourself. Fry about 6 fritters at a time, being careful not to overcrowd the pan. Set a timer for 2 minutes to go off from the time you drop the first fritter into the oil. The fritters will flip themselves in the oil when one side is done, but if one fails to flip, gently turn it over.

When the 2 minutes is up, use a spider strainer to move the fritters to a plate lined with paper towels. Let the oil come back up to 340° before frying the next batch.  Serve hot.


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