Pumpkin Fritters With Rosemary And Cheese

Savory fritters that taste like fall

https://www.cutoutandkeep.net/projects/pumpkin-fritters-with-rosemary-and-cheese • Posted by Shirley G.

Adapted from Gina De Palma's Dolce Italiano: Desserts from the Babbo Kitchen

You will need

1 cup fresh Pumpkin or butternut squash puree, or canned pumpkin 2 large Egg(s) ½ cup unbleached All Purpose Flour 2 tsp Baking Powder ½ tsp Kosher Salt ¾ cup grated Grana Padano or Parmigiano-Reggiano 2 tbsp chopped fresh Rosemary Black Pepper , to taste Vegetable Oil for deep frying

Project Budget

Time

Difficulty

Description

Adapted from Gina De Palma's Dolce Italiano: Desserts from the Babbo Kitchen

Instructions

1. Fill a heavy saucepan with a few inches of the oil, and heat it to 340° over medium-low heat, using a candy or frying thermometer to monitor the temperature. If it overheats, turn off the flame and let it cool down. While it is heating, prepare the fritters.

2. In a medium bowl, stir the pumpkin puree with the eggs. In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the pumpkin puree, and add the grated cheese, rosemary, and black pepper. Stir just until it comes together; do not overmix.

3. When the oil comes to temperature, scoops tablespoons of dough into the oil, being careful not to splash the boiling oil onto yourself. Fry about 6 fritters at a time, being careful not to overcrowd the pan. Set a timer for 2 minutes to go off from the time you drop the first fritter into the oil. The fritters will flip themselves in the oil when one side is done, but if one fails to flip, gently turn it over.

4. 

   When the 2 minutes is up, use a spider strainer to move the fritters to a plate lined with paper towels. Let the oil come back up to 340° before frying the next batch. Serve hot.