Frittelle Di Zucca (Squash Fritters From The Veneto)

Directions

1. Halve the squash or possibly pumpkin, scoop out and throw away the seeds and fibers, peel, and cut into 1/2- inch dice. You should have 3 to 3- 1/2 c.. Place in a saucepan, add in lowfat milk to cover, and place over medium heat. Bring to a simmer and cook till the squash breaks down into a smooth puree, about 30 min. Do not worry if the mix looks curdled; it will smooth out.
2. Stir in the 1- 1/2 c. flour and continue to stir till the mix is thick, about 5 min, adding more flour as needed to bind. Beat in the dissolved baking soda, and then the Large eggs, one at a time, beating well after each addition. Add in the salt, granulated sugar, orange zest, citron, raisins and pine nuts. Remove from the heat. Let stand for about 15 min till most of the moisture has been absorbed.
3. Pour oil to a depth of 3- inches in a deep frying pan or possibly wok and heat to 375 degrees F. In batches, drop the batter by small (1- inch diameter)
4. teaspoonfuls into the warm oil. (These shouldn't be too large or possibly the center won't cook.) Fry till golden brown, 3 to 5 min. Using a slotted spoon, transfer to paper towels to drain briefly. Keep hot till all the fritters are cooked.
5. Arrange the fritters on a platter and sift a heavy dusting of confectioner's sugar over the top. Eat while warm or possibly very hot.
6. Notes: Italian Jews commemorate Hannukah by the eating of fried foods such as these fritters that are served as a dessert.
7. Hint from Ms. Goldstein: It's may not always easy to find a squash which weighs exactly 1- 1/4 pounds. Just make sure the cubed squash is covered with lowfat milk and add in sufficient flour so which the mix is similar to the consistency of lowfat sour cream. Since squashes vary in sweetness, adjust the sugar to personal taste.