Even if Halloween is not an important
festival in our European culture, it is being celebrated more and more here.
Thus, in honour of Halloween, I give you an original recipe using pumpkin.
These fritters are generally cooked for Christmas in Portugal (Filhoses de
Abóbora). I have tasted them many times, but a couple of weeks ago was the
first time that I made them myself. They
were a TREMENDOUS success with all those who tasted them! They have an
incomparable taste, not too sweet and not too greasy, quite airy…so yummy!
In addition to the ingredients, you will need
patience and meticulousness to make this recipe, as it takes around three
hours. If you follow these steps, your fritters will be a hit with adults and kids
alike.
Ingredients
for 30 fritters
750g pumpkin
1 egg and 1 egg yolk
The zest of 1 ½ oranges
40g sugar
5g baker's yeast
300g flour
1 dl orange juice
25 ml Aguardente (Portuguese eau-de-vie - I used Kirsch as a substitute)
Pinch of salt
Cinnamon powder (for dusting)
Sugar (for dusting)
Frying oil (I used sunflower oil)
1. Cut the pumpkin into medium cubes and
place it in a saucepan of salted water. Cook for 30 minutes until it is tender.
Place the pumpkin in a colander with a cloth and leave it to drain overnight.
2. The next day, dissolve the yeast in the
orange juice. Place the pumpkin in a bowl and mix with an electric mixer with
spiral wands. As you mix, add the orange zest, orange
juice with baker's yeast, aguardente
(kirsch), a pinch of salt, sugar, egg and egg yolk and flour. Mix well.
3. Cover the bowl with a cloth and leave
it to stand in a warm place for 2 hours. If the dough is too soft, add more flour
and mix well. The dough should be supple – neither too runny nor too thick.
4. Fry spoonfuls of dough into hot oil. Place
the fritters on a plate with absorbent paper.
5. Mix the sugar with the cinnamon in a
bowl. Sprinkle the fritters with the mixture and place on a serving plate (or a
colander decorated with a paper doily, just as I did).
