Pumpkin Fritters (Pristinos)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt
2 tablespoons grated Parmesan cheese 1/4 pound (1/2 cup) butter, softened at room temperature 1 cup cooked, mashed West Indian pumpkin (calabaza)
oil or lard for deep frying CINNAMON SYRUP: 2 cups dark brown sugar, firmly packed a 1-inch piece of stick cinnamon



1 Sift the flour, baking powder, and salt into a bowl. Add the cheese. Work the butter into the mixture with your fingers, then the pumpkin with a fork. The pumpkin should supply enough moisture to make a soft but not sticky dough. Turn the dough onto a floured board and roll out to a 1/2-inch thickness. Cut it into strips 1 inch wide and 6 inches long. Form each strip into a ring, pinching the ends lightly together. Deep fry in hot oil or lard (350 F to 365 F.) until golden brown on all sides. Drain on paper towels and serve with cinnamon syrup.
2 CINNAMON SYRUP: In a saucepan combine the sugar with 1 cup water and the cinnamon stick. Stir the mixture to dissolve the sugar and simmer over moderate heat for 5 minutes. Discard the cinnamon stick.

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