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)
Confectioners' 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 puree, 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. 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
confectioners' sugar over the top of the fritters. Serve hot
or very warm.
Makes 6 servings.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
