Pumpkin, Rosemary & Raisin Fritters
Recipe type: Desserts
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • 650 g Pumpkin or Squash
  • Salt
  • 1 teaspoon Active Dry Yeast
  • 180 g 00 Flour
  • 5 tablespoons Mixed Raisins & Sultanas
  • 1 large sprig of Rosemary chopped
  • 1½ litres (6 cups) mild Extra-Virgin Olive Oil for frying
  • 55 g Sugar (a mix of icing and caster sugar for crunch)
  • 1 teaspoon Ground Cinnamon
  1. Cut the pumpkin/squash into quarters and peel. Scrape out the seeds and strings and cut into large chunks.
  2. Put in a heavy saucepan, sprinkle with salt, cover and steam over low heat without adding water.
  3. When the squash is tender mash it, or run it through the coarse disk of a food mill.
  4. Soak the raisins in warm water. Drain and combine with the pumpkin, the flour, the yeast, and chopped rosemary needles, Stir with a wooden spoon until smooth. The batter should be stiff enough to hold the spoon upright. If, necessary, add a little flour.
  5. Cover and it for an hour in a warm place for an hour protected with a tea towel.
  6. Heat the olive oil in a deep heavy pan to a medium heat.
  7. Drop one small teaspoon at a time into the hot oil. Fry a few at a time and remove with a slotted spoon and drain on kitchen paper.
  8. Combine the sugar and the cinnamon and cover the bottom of a serving plate. Roll the fritters in the sugar mixture and serve hot. If you prefer, they may be rolled in hot Vinocotto.
Recipe by Life in Abruzzo Food & Travel Guide at https://www.lifeinabruzzo.com/pumpkin-rosemary-raisin-fritters/