Chanukah -Venetian Squash Fritters

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* Exported from MasterCook *

 

Squash Fritters from the Veneto

 

Recipe By :Joyce Goldstein

Serving Size : 0 Preparation Time :0:00

Categories : Chanukah Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Frittelle di Zucca:

1 20-ounce butternut squash or pumpkin

2 cups milk -- or as needed

1 1/2 cups flour -- or as needed

2 teaspoons baking soda -- dissolved in

2 teaspoons water

2 eggs

1 Pinch salt

2/3 cup sugar -- or to taste

1 orange (or 2) Grated zest

1/2 cup candied citron -- cut into small dice

1/3 cup golden raisins

1/2 cup pine nuts -- toasted

Peanut oil for deep-frying

Confectioners' sugar for topping

 

Halve the squash or pumpkin, scoop out and discard the seeds and fibers, peel

and cut into ½-inch dice. You should have 3 to 3 ½ 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. Don't worry if the mixture looks curdled, it will smooth out.

 

Stir in the 1 ½ cups flour; continue to stir until the mixture is thick, about 5

minutes, adding more flour as 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

degrees. 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.

 

Arrange the fritters on a platter and sift a heavy dusting of confectioners'

sugar over the top. Eat while hot or very warm. Makes 6 servings.

 

Source:

" Cucina Ebraica: Flavors of the Italian Jewish Kitchen "

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Per Serving (excluding unknown items): 2642 Calories; 63g Fat (20.6% calories

from fat); 70g Protein; 471g Carbohydrate; 19g Dietary Fiber; 440mg Cholesterol;

3254mg Sodium. Exchanges: 13 Grain(Starch); 3 1/2 Lean Meat; 3 Fruit; 2 Non-Fat

Milk; 9 Fat; 12 1/2 Other Carbohydrates.

 

NOTES : These Venetian Squash Fritters are a fine Hanukkah dessert. Goldstein

adds a few words about measurements: " It's hard to find a squash that will weigh

exactly 1 ¼ pounds. Just be sure the cubed squash is covered with milk, and then

add enough flour to make a mixture that is as thick as sour cream. You will need

to adjust the sugar to taste, as squashes vary in sweetness. Butternut is

usually sweeter than kabocha or pumpkin. " Formerly the chef of the renown

Square One restaurant in San Francisco, Goldstein collects the recipes of Jewish

families, which have a 2,000-year history in Italy. After thoroughly researching

the recipes and their ingredients, Goldstein has reconfigured the preparations

for modern tastes. The result is a glorious set of recipes that satisfy the

current American passion for Mediterranean foods.

 

 

 

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