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!
Ale Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (Music)
Produced by: BreadLoveAndDreams.com
Copyright © 2015. All Rights Reserved.
Photo by Ale Gambini
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
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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