Ecuadorian Pumpkin Fritters - Pristinos

Ingredients:

2 cups all-purpose flour

2 tablespoons grated Parmesan cheese

Oil or lard for deep frying

1 teaspoon baking powder

1/4 pound (1/2 cup) butter, softened at room temperature

Cinnamon Syrup: 2 cups dark brown sugar, firmly packed

1 teaspoon salt

1 cup cooked, mashed West Indian pumpkin (calabaza)

1-inch piece of stick cinnamon

Cooking Instructions:

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. 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.

#ecuador #pumpkin #fritters