SQUASH FRITTERS WITH RAISINS AND PEANUTS13 ounces (about 3 cups) butternut squash, seeded and peeled and cut into 1-inch chunks
1 teaspoon all-purpose flour
2 eggs, beaten
1/4 cup shelled roasted peanuts
2 tablespoons raisins, soaked in warm water 20 minutes and drained
Salt and freshly ground black pepper, to taste
Olive oil for frying
Boil or steam the squash until tender, about 15 minutes.
Transfer the squash to a bowl and thoroughly mash with a fork.
Sprinkle the flour over the mashed squash and mix well. Add the eggs, peanuts and raisins. Season with salt and pepper, then mix until well combined.
Heat about 1/2 inch of oil in a small skillet and drop in spoonfuls of the mixture (about 1 tablespoon each). Fry until golden on both sides, flipping as necessary. Drain on paper towels.
Makes 20 to 25 fritters.
Source:
A Taste of Cuba by Beatriz Llamas, P.19
