Portuguese Squash Or Pumpkin Fritters Forevermama Recipes

SUMMER SQUASH FRITTERS

Steps:

• Place grated squash in a colander and squeeze out all excess water; you should have about 1 cup grated squash. Transfer squash to a bowl. Add onion, flour, egg, baking powder, and salt and stir batter together.
• Melt butter in a large skillet over medium-high heat. Drop batter into the hot pan and use the back of a large spoon to flatten fritters to 3 to 4 inches in diameter and to 1/4- to 1/8-inch thickness. Cook until edges are deep brown, about 1 minute. Flip over and cook 30 seconds more. Transfer fritters to a plate lined with a paper towel and sprinkle lightly with salt. Repeat with remaining batter, melting more butter in the pan as needed.
• Serve warm topped with Cheddar cheese, onion, and sour cream.

PORTUGUESE SQUASH (OR PUMPKIN) FRITTERS - FOREVERMAMA

Steps:

• In a bowl, add the squash or pumpkin. Add all remaining ingredients and mix thoroughly with a wooden spoon.
• Depending on the wetness of your squash or pumpkin you may need to add the milk. (The consistency should be a bit thicker than pancake batter). Mix all ingredients well.
• Place enough oil in a deep fry pan and heat. Drop full teaspoonful's of batter into the hot oil. Be careful to not have the oil too hot because it will overcook the outside and not the inside. The oil should be hot enough to cook through until lightly browned/golden.
• Place fritters on paper towels to absorb oil.
• Roll each fritter thoroughly in cinnamon sugar mixture. I place these in a corning ware with a lid and add more sprinkled sugar/cinnamon on top. Time turns the sugar/cinnamon into a syrup and they're yum that way too.

FRITTELLE DI ZUCCA (SQUASH FRITTERS FROM THE VENETO)

Steps:

• Halve the squash or pumpkin, scoop out and discard the seeds and fibers, peel, and cut into 1/2-inch dice. You should have 3 to 3 1/2 cups. Place in a saucepan, add milk to cover, and place over medium heat. Bring to a simmer and 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 1/2 cups flour and 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, 1 at a time, beating well after each addition. Add the salt, granulated 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.;

PUMPKIN FRITTERS

Steps:

• Lightly salt the grated pumpkin and put in a colander to drain for 1/2 an hour.
• Get out as much water as you can by squeezing the pumpkin between your hands, before proceeding with recipe.
• Lightly saute the onion and green onion in 1 tblsp olive oil in a non-stick skillet.
• In a bowl, combine the pumpkin with the onion and add the feta, egg and dill.
• When this is combined well, add the flour, a little at a time, until you have a very soft dough.
• Take a tablespoonful of the pumpkin dough and drop into a the flour you've put aside for dredging.
• Gently press down on the dough to give it a pillowey-disk shape.
• Turn over and dredge other side.
• Do this to a number of fritters (as many as you think will fit into your frying pan at one go without over-crowding).
• Heat oil (we use olive oil here in Greece, but a vegetable oil could be used instead) over medium heat and, when hot, add fritters.
• Fry until deep golden-brown on both sides.
• Remove to paper towels to drain.
• Repeat, using up remaining fritter dough.

FARNSWORTH HOUSE PUMPKIN FRITTERS

Steps:

• In a large bowl, combine all ingredients except oil and sugar. Mix until blended.
• Place oil to a depth of 1 inch in a deep, heavy skillet or electric frying pan. Heat to 350 degrees. Drop mixture by spoonfuls into hot oil. Do not crowd the skillet. Fry until golden brown, and drain well on paper towels. Roll in or dust with powdered sugar.

PERUVIAN PICARONES (PUMPKIN FRITTERS)

Steps:

• In a large bowl, sprinkle the yeast over the lukewarm water and stir to dissolve.
• Add the sugar, egg, pumpkin, and salt; combine thoroughly.
• Add the flour, 1/2 cup at a time, until the dough becomes too stiff to beat with a wooden spoon.
• Turn the dough out onto a lightly floured board and knead in enough of the remaining flour to prevent the dough from sticking to your fingers.
• Continue kneading until the dough is smooth and elastic (about 8 minutes).
• Shape it into a ball and place in a greased bowl. Cover and let rise in a warm place for 1 hour, or until doubled in size.
• Punch down the dough and tear off pieces, shaping into doughnut-like rings, about 3 inches in diameter.
• Heat about 1-inch of oil in a deep skillet and fry the fritters for about 5 minutes, turning them once, until crisp and golden brown.
• Drain on paper towels and serve immediately with warm maple syrup.
• Makes 12 servings.

PUMPKIN FRITTERS

Steps:

• In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
• Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.

SPICY BUTTERNUT SQUASH OR PUMPKIN BISCUITS WITH PECANS

Steps:

• Sift together flour, salt, baking soda, spices, and sugar, stir in pecans.
• Mix together the squash, butter and buttermilk.
• Mix together dry and wet ingredients.
• Using only enough wet or dry to make a soft dough.
• Shape the dough into a ball and knead lightly on a well-floured board.
• Roll the dough out 1-inch thick and cut with a 2-inch biscuit cutter.
• Bake in a greased baking pan in a 400°F oven for 15-20 minutes or until brown.

PORTUGUESE PUMPKIN PRESERVES

Steps:

• In a medium, heavy-bottomed saucepan, combine the squash, sugar, salt and cinnamon. Simmer over medium heat until squash is tender and most liquid has evaporated, about 20 minutes.
• Remove pot from heat; using a potato masher or fork, smash the squash until completely broken up. Stir in lemon juice. Return pot to heat and simmer until most liquid has evaporated and squash develops a pasty consistency, about 5 minutes. Remove and discard cinnamon stick.