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Pumpkin Fritters with Olive Oil, Lemon and Orange Zest Recipe
Pumpkin Fritters with Olive Oil, Lemon and Orange Zest
Jacques Chibois, La Bastide Saint-Antoine, France
Jacques Chibois, La Bastide Saint-Antoine, France
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 1hr to 2hr

Preparation time: 15 minutes
Resting time: 1 hour
Cooking time: A few minutes

Difficulty: Easy
For 4 servings

- 400 g (14 oz.) pumpkin, peeled and sliced
- 750 ml (3 cups) oil for frying
- 2 tbsp. powdered sugar
- Catalan Olive Oil, mild and slightly almondy
- 1/2 tsp. ground cinnamon
- Grated zest of 1 orange
- Grated zest of 1 lemon
- Icing sugar

Fritter batter
- 250 g (9 oz.) flour
- 2 egg yolks + 2 egg whites beaten to stiff peaks
- 50 g (2 oz.) + 2 tbsp. powdered sugar
- 5 g (1 tsp.) salt
- 500 ml (2 cups) milk
- 10 g (1 tbsp.) baking powder
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 1/2 tsp. ground cinnamon
- 2 tbsp. Catalan olive oil

Making the fritter batter

  1. Mix together the flour, salt, sugar, baking powder, cinnamon, egg yolks and the finely grated zests;
  2. gradually add in the milk and then the Catalan olive oil. Let rest for one hour in a cool place.
  3. Just before using, gently fold in the egg whites which have been beaten to stiff peaks.

Making and cooking the fritters

  1. Heat the oil for frying (use a mixture of olive oil and peanut oil, or else "ordinary" light-flavoured olive oil).
  2. Cut the pumpkin flesh into triangles 5 to 8 mm thick.
  3. In a deep plate, mix two tablespoons of powdered sugar with the cinnamon and the finely grated zest of an orange and a lemon.
  4. Roll the pieces of pumpkin in this flavoured sugar before dipping them one at a time into the batter and then into the hot oil. The oil should not be too hot so that the pumpkin has time to cook.
  5. Brown on both sides, remove with a skimmer and place onto paper towels.
  6. Serve the fritters hot and crispy, powdered with icing sugar.
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