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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, add the squash or pumpkin. Add all remaining ingredients and mix thoroughly with a wooden spoon. | 2. Depending on the wetness of your squash or pumpkin you may need to add the milk. (The consistency should be a bit thicker than pancake batter). Mix all ingredients well. | 3. Place enough oil in a deep fry pan and heat. Drop full teaspoonful's of batter into the hot oil. Be careful to not have the oil too hot because it will overcook the outside and not the inside. The oil should be hot enough to cook through until lightly browned/golden. | 4. Place fritters on paper towels to absorb oil. | 5. Roll each fritter thoroughly in cinnamon sugar mixture. I place these in a corning ware with a lid and add more sprinkled sugar/cinnamon on top. Time turns the sugar/cinnamon into a syrup and they're yum that way too. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin puree	1 1/2	1/2		-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
egg	1		beaten	71.5	0.36	6.28	4.755
salt	1/2	teaspoon		-	-	-	-
baking powder	1 1/4	1/4		3.0475	1.5928	0.0	0.0
pumpkin pie spice	1	teaspoon		5.814	1.1778	0.0979	0.2142
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
cinnamon	1	teaspoon		-	-	-	-
aniseed	1/4	teaspoon	ground	-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
milk	1/4	cup		37.21	2.9158	1.9215	1.9947

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.