Difference between revisions of "Pumpkin Fritters with Almond Icing"

From GoonsWithSpoons
Jump to navigation Jump to search
 
(No difference)

Latest revision as of 15:04, 7 July 2006


Submitted by GodsMullet

This recipe was part of the second place entry Zucchini Ravioli, Butternut Soup, and Pumpkin Fritters for Iron Chef SA 3:Battle Squash

Godsmulleticsa3-18.jpg

Batter:

Ingredients

  • 2 1/4 cups Flour
  • 2 cups Milk
  • 2 Egg Yolks
  • 2 Egg Whites
  • 1/2 cup Powdered Sugar
  • 2 tbsp Baking Powder
  • 2 tsp Cinnamon
  • zest of Orange
  • zest of Lemon
  • dash Salt

Method

Mix together everything except egg whites. Refrigerate for one hour.

Godsmulleticsa3-19.jpg

Beat the egg whites until stiff peaks are formed - fold into the batter.

Godsmulleticsa3-20.jpg

Fritters:

Ingredients:

  • 1 small Pumpkin
  • 1/4 cup Powdered Sugar
  • 1 tbsp cinnamon
  • zest of Orange
  • zest of Lemon

Method

Heat oil up for frying so that it's medium low (you want a low heat so you cook the pumpkin as well as brown the batter). Cut the pumpkin into small triangles.

Godsmulleticsa3-21.jpg

Mix the remaining ingredients together and roll the pumpkin slices in it. Dip into the batter and deep fry until golden brown.

Godsmulleticsa3-22.jpg

Almond Icing

Ingredients

  • 1 cup Powdered Sugar
  • 1/4 cup granulated Sugar
  • 2 tsp orange extract
  • 1/4 cup Ground Almonds
  • Hot Water

Method

Whisk all the ingredients together, slowly, adding enough hot water until a loose paste in formed.

Serving

Godsmulleticsa3-23.jpg