
Butternut Fritters
- Cooking and Prep: 4 h 55 m
- Serves: 20
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Contains:
Ingredients (10)
Butternut Fritters
Coating
Start Cooking
Images:
Make the Fritters
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Peel the squash, scoop out seeds and discard, and cut flesh into chunks.
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Heat a pot of water to boiling. Cook butternut squash until soft (fork can pierce it easily), about 30-45 minutes. Measure out two cups of mashed squash. Put in strainer and strain for three hours or overnight.
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Proof the yeast: Place the warm water into a glass and add the yeast. Let sit for about 10 minutes until yeast begins to bubble.
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Place the flour and salt into a bowl. Add the proofed yeast, juiced oranges, eggs, and the strained butternut squash. Mix with your hands until a dough forms.
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Cover and let rise for one to two hours. Dough should double in size.
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Preheat oil to reach 350 degrees Fahrenheit. Place batter by tablespoons into the oil and let fry until they rise to the surface. Use a fork to flip each over if it doesn't flip on its own. Fry until both sides are brown. Remove and strain in a paper towel.
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Dredge the doughnut in the sugar and cinnamon coating.
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