Crispy, butternut squash fritters made with toasted pine nuts, candied citron, raisins, and orange zest, served hot with a dusting of powdered sugar.
1 large butternut squash
2 cups milk
1 1/2 cups all-purpose flour
2 teaspoons baking soda, dissolved in 2 teaspoons water
2 large eggs
1 pinch salt
2/3 cup granulated sugar
2 orange zest (zest of 2 oranges)
1/2 cup candied citron, diced small
1/3 cup golden raisins
1/2 cup pine nuts, toasted
Peanut oil as needed (for deep-frying)
Powdered sugar as needed
- Halve the squash, scoop out and discard the seeds and fibers, peel and dice into 1/2-inch pieces. You should have 3 to 3 1/2 cups. Place squash in a saucepan, add milk to cover, and place over medium heat. Bring to a simmer; cook until the squash breaks down into a smooth purée, about 30 minutes.
- Stir in the flour; continue to stir until the mixture is thick, about 5 minutes, adding more flour if 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, 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 3-inches in a deep frying pan or wok and heat to 375°F (190°C). In batches, drop the batter by small (1-inch diameter) 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.
- Sift a heavy dusting of powdered sugar over the top of the fritters. Serve hot or very warm.
Makes about 2 dozen.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.