November 14, 2008

Pumpkins!
Farmer Dave, a local grower, has over 15 varietals of pumpkins coming in at this time. From the classic orange to Jardels and White pumpkins. So I'm going to share a nice fall recipe.

Pumpkin Cheese Fritters

1 med pumpkin-seeded, cut into Quarters

2oz molasses
1oz melted butter
s/p to taste
1t. nutmeg
1t. cinnamon
3 eggs
1c. flour
1T baking powder
s/p to taste
1 qt of canola oil or a Fry Daddy

Method:

Preheat oven to 350F.
Mix salt, pepper, nutmeg, cinnamon, butter & molasses in a bowl.
Brush/ rub the mixture liberally on the flesh of the pumpkin.
Place on a wire rack on a sheet pan with the flesh side up.
Roast in oven for 20-30 min. check after 20 minutes. A paring knife should slide easily through the flesh.
When done remove and allow to cool.

Heat the oil in a fry daddy or heavy bottomed pot to 350'F
try not to go above 350' or the pumpkin will burn on the outside and be soft in the middle. It could possibly burn you as well. A candy thermometer works well to check the temperature.

Whip the eggs in a bowl.
Puree the pumpkin meat until a little chunky.
Mix the pumpkin and the eggs. Mix in the cheese. Add salt, pepper, flour and baking powder.
If the dough is runny add a little more flour. You want it to be the consistency of thick pancake batter.

With a tablespoon scoop some mix and drop GENTLY into the oil. Do 1 at a time until you get the hang of it. They will sink to the bottom then float to the top. You may have to flip them over to brown the other side. Fry until deep golden brown, almost caramel in color. Remove from heat and place on a paper towel. I suggest trying them with cranberry jam or mango salsa for a little tropical feel.