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Welcome Fall 2016!

Welcome Fall!!! In this beautiful time of the year, pumpkin is the main ingredient for many typical Italian dishes : pumpkin ravioli, pumpkin gnocchi, pumpkin risotto. Having myself a sweet tooth, I love to prepare simple and healthy PUMPKIN FRITTERS. This humble vegetable is a great source of  vitamin A, vitamin C and vitamin E,  it is one of the most popular field crops cultivated around the world and its name comes from the greek word pepon (πέπων) : large melon.

Do you crave for pumpkin fritters too? Follow my step-by-step video recipe and if you like it , please share and give us a thumbs up!

Credits:
Ale Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (Music)
Produced by: BreadLoveAndDreams.com

Copyright © 2015. All Rights Reserved.

 

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Photo by Ale Gambini

INGREDIENTS

4 cups unbleached all-purpose flour

1 pinch salt

7 gr active dry yeast

1/4 cup lukewarm water

2 cups pumpkin puree

1 container (5.3 oz) non-fat greek yogurt

1 orange freshly squeezed

1 teaspoon grated lemon peel

1 teaspoon grated orange peel

2 tbsp granulated sugar

1 egg + 1 egg yolk

canola or vegetable oil, for frying

confectioners’ sugar, to dust

DIRECTIONS

In a big bowl combine together flour and salt.

Stir in the yeast previously proofed with 1/4 cup lukewarm water.

Add pumpkin puree, greek yogurt, orange juice, grated lemon peel, grated orange peel, sugar, 1 egg and 1 egg yolk. Mix thoroughly until very smooth.

Cover with a towel and let rest for 2 hours.

In a large skillet, heat the oil. Allow the oil to reach the right temperature for deep-frying.

Dip a metal teaspoon into a glass of cool water than spoon a teaspoon of batter and drop it into the frying pan.

Fry until puff and golden.

Drain the fritters with a slotted spoon and place them on a serving plate lined with paper towel.

Serve hot, sprinkled with confectioners’ sugar.

 

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