Wednesday, November 13, 2013

Sweet Pumpkin Fritters

    Well, it seems that fall will soon turn into winter, as evidenced by our first real snowfall of the season.  That's right.  We woke up to a lovely covering of snow this pretty!  But, snow means cold and cold means we all want hearty, comforting foods.....Things like soups and stews, roasted meats and winter vegetables, like sturdy greens and squash.  And......let's not forget about pumpkin!  You'll find pumpkins around my house, used as part of my fall decorating, and I love to make the usual pumpkin bread, pumpkin cookies (remember this recipe?) and pumpkin pie.  But, this recipe was a bit of a revelation!  I've shared a delicious version of apple fritters with you, but hadn't thought of using pumpkin as a main ingredient instead of apples.  Well, now I know....Sweet Pumpkin Fritters.....a great idea!

    These fritters are sweet and delicious.......creamy on the inside with a yummy, sugary coating on the outside!  They're a perfect little treat on a cold fall or winter day!  *Note: The recipe calls for cutting up and cooking fresh pumpkin.  You may be able to cut down on time by using pumpkin puree from a can (probably about 2 1/2 cups), but I haven't tried that yet, so I can't vouch for the results.  But, if any of you are feeling adventurous, I'd love to hear how they turn out.

Sweet Pumpkin Fritters         (makes about 20-30)

6 oz. golden raisins
1 cup sweet Marsala wine
2 1/2 pound pumpkin
1/2 cup sugar, plus more for coating
finely grated zest of 1 lemon
1/8 tsp. salt
1 1/3 cups all-purpose flour
1 tblsp. baking powder
1 cup or so oil, for frying

    The first thing to do is soak the raisins in the Marsala wine for about 10 minutes.  While they're soaking, cut the pumpkin in half and remove the seeds and fibrous parts.  Now, carefully peel the pumpkin and chop the flesh into large pieces.

    Now, place the chopped pumpkin into a 3 qt. saucepan with enough cold water to cover the pieces.  Cover the pan and cook over medium heat for about 15 minutes, or until the pumpkin is just tender.  Pour into a colander to drain well.  Now, wrap the pumpkin in a clean kitchen cloth to absorb any excess moisture.  I also twist the towel and give it a squeeze.

    Now, place the pumpkin in a bowl and add the raisins, sugar, lemon zest, and salt.

Sift in the flour and baking powder and mix thoroughly with a wooden spoon.

You're almost ready to fry these babies!  Heat the oil to 350 degrees in a large skillet.  Cast iron works great for this.  Scoop out spoonfuls of the pumpkin mixture and shape them into fritters about the size of a flattened walnut.  Fry them in batches ( if you put too many in at a time, the oil temp. will drop and you'll end up with soggy fritters ).

Remove them with a slotted spoon when they're golden brown all over.  Place them on paper towels to drain.  Then, roll them in sugar to coat and serve! 

Recipe from Italianissimo.

For printable recipe, click here.

1 comment:

  1. Oh my! These look so wonderful. I've never made pumpkin fritters, but, well, you know Italian girls and fried dough. Bring it on!