Frittelle di Zucca Alla Veneziana

Name: Frittelle di Zucca Alla Veneziana
Yield: Makes 30
Cuisine: Italy
Ingredients: 900 g (2 lb) yellow pumpkin, peeled, seeded and cubed; oil for deep frying; 150 g (5 oz) sultanas; salt; grated rind of 1 lemon; 100 g (3½ oz) plain flour, sifted twice; 1 teaspoon baking powder, sifted; granulated sugar

Venetian Pumpkin Fritters

Preparation info

Makes
30

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

You can increase or decrease the ingredients as you require for this recipe as pumpkins are usually quite large. The end result is a light and airy fritter with a lovely orange colour and an unusual flavour. Fritters are a very popular Venetian dessert and are traditionally served around Carnival time in February.

Ingredients

150 g (5 oz) sultanas
900 g (2

Europe
Italy
Dessert
Vegan
February
Mediterranean

Method

Cover the sultanas in cold water and leave to soak for 15 minutes; drain and dry. Put the pumpkin in a pan, cover with water and cook until soft; about 20 minutes. Drain it, then wrap in a cloth and squeeze out all the excess water.

Put the pumpkin in a bowl and mash it with 2 tablespoons su