RECIPE TITLE "Squash Fritters from the Veneto Recipe"
Source: Cucina Ebraica - Flavors of the Italian Jewish Kitchen,
courtesy of Cooking.com
Serves 6 ---
At Hanukkah, Italian Jews are not "latke people," but they do serve all manner of fried foods on this holiday, to commemorate the lamp oil that burned for eight nights. These Venetian pumpkin fritters are the perfect Hanukkah dessert.
A few words about measurements: It's hard to find a squash that will weigh exactly 1 1/4 pounds. Just be sure the cubed squash is covered with milk, and then add enough flour to make a mixture that is as thick as sour cream. You will need to adjust the sugar to taste, as squashes vary in sweetness. Butternut is usually sweeter than kabocha or pumpkin.
This recipe is an adaptation of two recipes, one from Capnist's I dolci del Veneto and the other from Milka Passigli's Le ricette di casa mia.
1 butternut squash or pumpkin, about 1-1/4 pounds
2 cups milk, or as needed
1 1/2 cups all-purpose flour, or as needed
2 teaspoons baking soda dissolved in 2 teaspoons water
Pinch of Salt
2/3 cup granulated sugar, or to taste
Grated zest of 1 or 2 oranges
1/2 cup candied citron, cut into small dice
1/3 cup golden raisins
1/2 cup pine nuts, toasted
Peanut oil for deep-frying
Confectioner's sugar for topping
Halve the squash or pumpkin, scoop out and discard the seeds and fibers, peel, and cut into 1/2-inch dice. You should have 3 to 3-1/2 cups. Place in a saucepan, add milk to cover, and place over medium heat. Bring to a simmer and cook until the squash breaks down into a smoother puree, about 30 minutes. Don't worry if the mixture looks curdled; it will smooth out.
Stir in the 1-1/2 cups flour and continue to stir until the mixture is thick, about 5 minutes, adding more flour as needed to bind. Beat in the dissolved baking soda, and then the eggs, one at a time, beating well after each addition. Add the salt, granulated sugar, orange zest, citron, raisins, and pine nuts. Remove from heat. Let stand for about 15 minutes until most of the moisture has been absorbed.
Pour oil to a depth of 3 inches in a deep frying pan or wok and heat to 375 degrees F. In batches, drop the batter by small (1 inch diameter) teaspoonfuls into the hot oil. (These should not be too large or the center will not cook.) Fry until golden, 3 to 5 minutes. Using a slotted spoon, transfer to paper towels to drain briefly. Keep warm until all the fritters are cooked.
Arrange the fritters on a platter and sift a heavy dusting of confectioner's sugar over the top. Eat while hot or very warm.
Recipe reprinted by permission of Chronicle. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 482 Fat: 12g Carbohydrates: 86g
Cholesterol: 77mg Sodium: 565mg Protein: 12g
Fiber: 6g % Cal. from Fat: 22% % Cal. from Carbs: 71%
| Healthy Cooking for the Jewish Home: 200 Recipes for Eating Well on Holidays and Every Day
Thanks to the ever-increasing number of kosher products available to home cooks, it's never been easier or more satisfying to prepare delicious, wholesome, and healthful kosher meals. In this new collection of exciting recipes, acclaimed journalist, cooking teacher, and cookbook author Faye Levy presents a progressive, upbeat approach to nutritious kosher cuisine that highlights the pleasure of preparing and eating mouthwatering dishes that promote well-being.
Kosher foods are being used in more and more American homes, and their abundance and diversity is increasing at an impressive rate. From the traditional to the exotic, from extra-virgin olive oil to tasty cheeses, from spicy condiments to Asian-style sauces, from Latin flavors to Indian, Levy introduces both novice and seasoned cooks to a grand array of international ingredients. By showcasing them in such dishes as Poached Turkey with Mushrooms, Wheat Berries, and Dill; Diced Vegetable Salad with Pepitas and Papaya; Marseilles-Style Fish with Saffron and Fennel; and Turkish Autumn Vegetable Casserole with Chicken, she shows how they will add zest to any menu while maintaining solid nutritional value.
Variety is not only the spice of life; it's also the spice of nourishing menus. The two hundred healthful, tasty, innovative kosher recipes in this book are sure to add inspiration to your menus and variety to your daily eating, as well as zest to the lives of those who share your table. More info
|The Hadassah Jewish Holiday Cookbook: Traditional Recipes from Contemporary Kosher Kitchens
Whether it's a holiday, or Shabbat dinner, "What's on the menu?" is on everybody's mind. Ranging from the classic Ashkenazic Chicken Fricassee to the definitive Sephardic Chicken Marrakesh, The Hadassah Jewish Holiday Cookbook includes the best of the best traditional recipes from the celebrated cooks of Hadassah, the Jewish women's volunteer organization. In a culinary celebration of tradition, history, dedication, and faith, the more than 250 holiday recipes from great cooks in America and Israel present traditional favorites as well as modern twists on classic dishes. Readers will find nostalgic must-haves--from chicken soup to borscht and kreplach to kishka--along with favorite dishes updated for modern palates. This feast for the eyes and tastebuds is accompanied by the splendid writing of award-winning Jewish authors who offer their historical insights, sage advice, personal reminiscences, and engaging commentaries. Contributor include Susan R. Friedland, Edda Servi Machlin, Joan Nathan, Steven Raichlen, Claudia Roden, and Rabbi Robert Sternberg. History, passion, and tradition--and love--are the essential ingredients to what may become the definitive guide to Jewish holiday cooking. More info
|Hip Kosher: 175 Easy-to-Prepare Recipes for Today's Kosher Cooks
A fresh take and indispensable kitchen companion on kosher cooking, for the legions of Jews and others who follow or aspire to adopt Jewish dietary laws.
Kosher cuisine is a culinary niche that is rapidly becoming mainstream, as many home cooks outside the Jewish community, seeking more healthful and humane fare, are embracing kosher foods and Jewish dietary laws. Now, Hip Kosher provides detailed, practical resources for finding kosher items in your local stores and more than 175 recipes for every meal and occasion, showcasing contemporary American dishes rather than traditional Eastern European or Sephardic fare.
Accessible, easy-to-prepare, and versatile, the recipes are perfect for busy people who don't have hours to spend in the kitchen. Many recipes include menu suggestions, while sidebars note recipe variations, updates on classics, and helpful prep hints about ingredients and tools. Fein also describes Jewish dietary laws (and halal, permitted Muslim foods) and provides comprehensive sources. More info
|Cooking Jewish: 532 Great Recipes from the Rabinowitz Family
Got kugel? Got Kugel with Toffee Walnuts? Now you do. Here's the real homemade Gefilte Fish – and also Salmon en Papillote. Grandma Sera Fritkin’s Russian Brisket and Hazelnut-Crusted Rack of Lamb. Aunt Irene's traditional matzoh balls and Judy's contemporary version with shiitake mushrooms. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts – the holiday has its own chapter – and crossover dishes. And for all cooks who love to get together for coffee and a little something, dozens and dozens of desserts: pies, cakes, cookies, bars, and a multitude of cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganyot (Hanukkah jelly doughnuts). Not to mention Tanta Esther Gittel’s Husband’s Second Wife Lena’s Nut Cake.
Blending the recipes with over 160 stories from the Rabinowitz family—by the end of the book you'll have gotten to know the whole wacky clan—and illustrated throughout with more than 500 photographs reaching back to the 19th century, Cooking Jewish invites the reader not just into the kitchen, but into a vibrant world of family and friends. Written and recipe-tested by Judy Bart Kancigor, a food journalist with the Orange County Register, who self-published her first family cookbook as a gift and then went on to sell 11,000 copies, here are 532 recipes from her extended family of outstanding cooks, including the best chicken soup ever – really! – from her mother, Lillian. (Or as the author says, "When you write your cookbook, you can say your mother's is the best.")
Every recipe, a joy in the belly. More info
|Passover by Design: Picture-perfect Kosher by Design recipes for the holiday (Kosher by Design)
In this fifth cookbook in the celebrated Kosher by Design series, Susie Fishbein makes Passover preparations elegantly simple. Featuring a blend of Passover-adjusted Kosher by Design favorites, with over thirty brand-new recipes and full-color photos, this is one cookbook you'll love to use throughout the holiday.
Passover by Design features:
**Over 30 brand-new recipes, many developed with kosher catering star, Moshe David
**Over 130 Kosher by Design favorites reformulated and retested for Passover
**Over 140 full-color images throughout, with over 40 brand-new photos
**Quick and easy table decor and entertaining ideas
**Useful, year-round healthy cooking techniques
**Comprehensive index for easy cross-referencing
**Also includes over 130 gluten-free recipes which makes this the perfect year-round cookbook for those on a gluten-free diet. More info