{"id":3685,"date":"2026-02-03T14:46:29","date_gmt":"2026-02-03T14:46:29","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3685"},"modified":"2026-02-03T14:46:29","modified_gmt":"2026-02-03T14:46:29","slug":"frittelle-di-zucca-pumpkin-fritters","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/frittelle-di-zucca-pumpkin-fritters\/","title":{"rendered":"Frittelle di Zucca \/ Pumpkin Fritters"},"content":{"rendered":"<p class=\"p1\"><strong><span class=\"s1\">Serves 4:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">700 g of cleaned pumpkin flesh (preferably Delica of a sweet dense flesh), cut into chunks of a similar size<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">80 g of plain flour<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">20 g of caster sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">75 g of raisins<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">20 g of dark rum, brandy, grappa or armagnac for soaking the raisins <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1.5<span class=\"Apple-converted-space\">\u00a0 <\/span>of a teaspoon of baking powder<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3-4 pinches of cinnamon<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">grated zest from half a lemon<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">grated zest from half an orange<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a pinch of salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">oil for deep frying, I use peanut oil which has a very mild neutral flavour<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">some caster or icing sugar to finish<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">In a little bowl or a cup soak the raisins in the alcohol of your choice, giving them a stir every now and then.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 180 C \/ static.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Place the pumpkin chunks on a large baking tray lined with a sheet of baking parchment. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake in the preheated oven for 30-40 minutes until puree soft.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Take the tray out the oven, wait for the pumpkin to cool down a little and turn it into a puree using a hand blender.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Sift the flour into a medium bowl, add the pumpkin puree, the sugar and the baking powder. Whisk or stir until smooth.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Season the pumpkin dough with a pinch of salt, add the cinnamon, citrus zest and the raisins (along with any juices). Give everything a good stir.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Heat up the oil in a medium saucepan to 170-180 C.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once the oil is hot enough spoon generous teaspoons of the batter into the oil. Don&#8217;t overcrowd the saucepan too much. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Fry the <em>frittelle<\/em> on both sides until deep, almost dark golden in colour.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Lift the <em>frittelle<\/em> out using a slotted spoon and place them on a large plate laid with a sheet of a kitchen paper towel.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Serve whilst still warm dusted with more sugar if you wish.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4: 700 g of cleaned pumpkin flesh (preferably Delica of a sweet dense flesh), cut into chunks of a similar size 80 g of plain flour 20 g of caster sugar 75 g of raisins 20 g of dark rum, brandy, grappa or armagnac for soaking the raisins 1.5\u00a0 of a teaspoon of baking &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/frittelle-di-zucca-pumpkin-fritters\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Frittelle di Zucca \/ Pumpkin Fritters&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3692,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[629,630],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3685"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3685"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3685\/revisions"}],"predecessor-version":[{"id":3694,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3685\/revisions\/3694"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3692"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}