Croquettes are such a popular tapa in Spain, you will find them on almost every menu. From cod fish to ham and cheese, they are a staple of Spanish cuisine. Not being able to enjoy Thanksgiving back home has allowed me to embrace new traditions with the old. In my last post, I showed you how you can do a no bake sweet potato pie. Since November is coming to a close with the celebration of thanksgiving, I wanted to end with one last autumn related dish: pumpkin fritters.
If you had a chance to read the review on Quimet & Quimet, you will see that it is not just one of the top tapas and montaditos restaurants in Barcelona, but it is also a specialty store for artisanal items such as the Filliers Advokaat egg liquor cream below. This cream contains about 40% alcohol, which is why I am just putting on a little for all my fritters in the end. It gives plain desserts that extra kick needed to wake up your senses.
This recipe is inspired by my love of the Spanish croquettes and is perfect for bringing to parties as an appetizer or alternative dessert. For this recipe, not only am I roasting pumpkin but adding a little orange zest for extra flavor. Light and crispy with a little egg cream liquor on top hurt no one, except make for a great Thanksgiving surprise!
Ingredients:
150 g pumpkin
1 cup flour
¼ cup milk
¼ teaspoon salt
1 teaspoon sugar
½ teaspoon of orange zest
½ cup bread crumbs
Olive oil for drizzle
Cinnamon sugar for finish
Instructions:
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Set your oven to 375 F (200 C) and cut the pumpkin into medium size pieces to cook faster. Drizzle some olive oil on to the cut pieces and place in the oven to roast.
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Check the pumpkin after ten minutes by cutting a piece with a butter knife. If the knife does not go through easily, cook for five minutes longer.
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In a medium size bowl, add the rest of your ingredients minus the bread crumbs and beat with a whisk in small circles. Then add your smashed pumpkin. (Option to place the batter in the fridge for ten minutes while you clean up!)
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Form small balls by scooping the spoonful’s of batter in to the remaining a bowl of breadcrumbs. The breadcrumbs will make it easier to roll the batter into balls.
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Fill a medium sized pan with a canola or frying oil (avoid using olive oil) and heat on medium low heat (between 3 and 4 on an electric stove).
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Fry each ball until golden brown and then take it out and then place in a bowl of cinnamon sugar for finish.
Eat these with a nice cafe con leche or bring them to share with friends, enjoy the end of autumn with these fritters.
