Squash Fritters from the Veneto
From Cucina Ebraica: Flavors of the Italian Jewish Kitchen
Makes 6 servings

1 (20-ounce) butternut squash or pumpkin
2 cups milk, or as needed
1 1/2 cups flour, or as needed
2 teaspoons baking soda, dissolved in
2 teaspoons water
2 eggs
1 Pinch salt
2/3 cup sugar, or to taste
Grated zest of 1-2 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

Confectioners' 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 ½ cups.

Place squash in a saucepan, add milk to cover, and place over medium heat. Bring to a simmer; cook until the squash breaks down into a smooth puree, about 30 minutes. Don't worry if the mixture looks curdled, it will smooth out.

Stir in the 1 1/2 cups flour; 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, sugar, orange zest, citron, raisins and pine nuts. Remove from the 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. 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 confectioners' sugar over the top. Eat while hot or very warm.