Rosemary & Raisin Pumpkin Fritters
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 18
Yummy pumpkin fritters from Salina, green pearl of Italy's Aeolian Islands; aromatic & plump with freshly snipped rosemary, raisins & cinnamon spiced sugar
  • 1 kilo (2 pounds) Pumpkin
  • Salt
  • 1 teaspoon Active Dry Yeast
  • 250 g (1⅔ cups) Plain Flour
  • 6 tablespoons Raisins
  • 1 large sprig of Rosemary chopped
  • 1½ litres (6 cups) mild Extra-Virgin Olive Oil for frying
  • ¼ cup Sugar
  • 1 teaspoon Ground Cinnamon
  1. Cut the squash in quarters and peel. Scrape out the seeds and strings and cut into large chunks.
  2. Put in a heavy saucepan, sprinkle with salt, cover and steam over low heat without adding water.
  3. Dissolve the yeast in ½ cup warm water. When the squash is tender put it through the course disk of a food mill.
  4. Soak the raisins in warm water. Drain and combine with the pumpkin, the flour, the yeast, and chopped rosemary needles, Stir with a wooden spoon until smooth. The batter should be stiff enough to hold the spoon upright. If, necessary add a little flour.
  5. Cover and it for an hour in a warm place for an hour protected with by teatowel.
  6. Heat the olive oil in a deep heavy pan to a medium heat.
  7. Drop one small teaspoon at a time into the hot oil. Fry a few at a time and remove with a slotted spoon and drain on kitchen paper.
  8. Combine the sugar and the cinnamon and cover the bottom of a serving plate. Roll the fritters in the sugar mixture and serve hot. If you prefer, they may be rolled in hot vino cotto.
Recipe by Travel, food and folklore blogging adventures of a MidLifeMum at