Recipes

Calabaza Squash Fritters

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Nino Salvaggio
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Serves: 6

Calabaza is native to the Caribbean and West Indies. Round in shape, its green skin and orange flesh have a flavor akin to Butternut Squash, Acorn Squash and Pumpkin. Enjoy this Caribbean inspired recipe as a delicious fall treat.

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Ingredients

  • 2-3 cups Calabaza Squash, diced 1″
  • 2 Tbsp. Butter, melted
  • 1/4 cup Pecan or Walnut Pieces
  • 1 Egg
  • 1 cup Granulated Sugar
  • 1/4 tsp. Ground Nutmeg
  • 1/2 tsp. Ground Cinnamon
  • 1 1/2 cups Self Rising Flour
  • 3-4 cups Vegetable or Canola Oil

Instructions

  1. Peel and de-seed calabaza and cut pulp into chunks.
  2. Boil squash in a large pot of water until tender.
  3. Drain water, mash calabaza, then drain again.
  4. Mix 1 ½ cups of mashed calabaza together with butter, egg and sugar.
  5. Sift flour with nutmeg and cinnamon and add to calabaza mixture.
  6. Mix well.
  7. Heat oil in a saucepan to 350° F, leaving plenty of additional cooking space. Oil should be deep enough to cover fritters.
  8. Drop spoonfuls of batter into hot oil and fry on both sides until golden brown.
  9. Remove cooked fritters from hot oil with a slotted spoon, place on absorbent paper towel, then dredge in a mixture of cinnamon sugar.
  10. Serve warm.

Notes

Yields 12 Fritters

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