Beignets de Courge
The Quirky Foodster Team
Ingredients
- Pumpkin, grated — 500 g (1 lb 2 oz)
- Plain flour — 1 cup (120 g / 4 oz)
- Sugar — 2 tbsp
- Egg — 1
- Zest of 1 orange
- Baking powder — 1/2 tsp
- Of salt — pinch
- Oil for deep frying
- Extra sugar, for dusting
Method
- Combine the grated pumpkin, flour, sugar, egg, orange zest, baking powder and salt in a bowl, mixing to a thick batter.
- Heat oil to 175°C (350°F) in a deep pan.
- Drop spoonfuls of the batter into the hot oil and fry until golden and cooked through, about 3–4 minutes, turning occasionally.
- Drain on paper towels.
- Dust generously with sugar while still warm.
Introduction: Golden pumpkin fritters flavoured with a touch of sugar and orange zest, a favourite autumn street food snack across Monaco.
Cultural Background: As pumpkins and squash come into season in autumn, frying them into light, sweet fritters becomes a common way Monégasque cooks celebrate the harvest, sold warm from stalls at local markets.
Tips: Squeeze out a little excess moisture from the grated pumpkin if it seems very wet, to help the fritters hold together. Fry in small batches to keep the oil temperature steady.
Variations: Add a pinch of ground cinnamon to the batter. Serve with a dollop of crème fraîche on the side.
Storage: Store cooled fritters in an airtight container at room temperature for up to 1 day.
Reheating: Reheat in an oven at 180°C (350°F) for 6–8 minutes to restore some crispness.
Nutrition: Per serving (approx., 3 fritters): 240 kcal, 5 g protein, 9 g fat, 36 g carbohydrate.
FAQs:
Q: Can butternut squash be used instead of pumpkin?
A: Yes, it makes a good substitute with a
Q: Are these sweet or savoury?
A: They are lightly sweet, flavoured with sugar and orange zest,
- Pumpkin, grated — 500 g (1 lb 2 oz)
- Plain flour — 1 cup (120 g / 4 oz)
- Sugar — 2 tbsp
- Egg — 1
- Zest of 1 orange
- Baking powder — 1/2 tsp
- Of salt — pinch
- Oil for deep frying
- Extra sugar, for dusting
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