CRISPY ZUCCHINI OR PUMPKIN BLOSSOMS
My Italian grandmother makes these every year when the zucchini in her garden start to blossom. She is Sicilian and calls them 'cripelli.' It's sort of like a fritter and so yummy. As an alternative, you could also chop up the blossoms and mix them up in the batter and drop by teaspoons into the hot oil.
Provided by Domenica
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese. Mix in water and eggs until smooth.
- Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 11.1 g, Cholesterol 63.5 mg, Fat 13.3 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 109.4 mg, Sugar 0.2 g
PUMPKIN ZUCCHINI BREAD
Pumpkin adds a twist of fall to the ever popular zucchini bread. Haven't tried this one yet but it looked like a winner so I thought I'd share it.
Provided by Sackville
Categories Breads
Time 1h5m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 14
Steps:
- Before beginning, preheat your oven to 350 F and grease and flour two loaf pans.
- Mix eggs and sugar together, then stir in the pumpkin and butter.
- Stir dry ingredients together and add to egg mixture.
- Mix well.
- Stir in the zucchini and nuts.
- Divide into pans and bake 45 to 50 minutes or until the loaves test done.
- Cool in pans ten minutes before removing to wire racks to cool completely.
PUMPKIN BEIGNETS
Make and share this Pumpkin Beignets recipe from Food.com.
Provided by Member 610488
Categories Breakfast
Time 50m
Yield 24 beignets
Number Of Ingredients 14
Steps:
- Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
- Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
- Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
- Heat 3 inches of vegetable oil to 350 degrees F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side.
- Remove with tongs or a slotted spoon and place on paper towels to drain.
- Maple glaze: Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth. Drizzle warm beignets with maple glaze and serve immediately.
Nutrition Facts : Calories 147.1, Fat 3.8, SaturatedFat 1.9, Cholesterol 15, Sodium 66.2, Carbohydrate 25.6, Fiber 0.6, Sugar 9.1, Protein 2.6
PUMPKIN ZUCCHINI BREAD/ CAKE
When a craving for zucchini bread collides with leftover pumpkin...
Provided by Dubby Jr
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
- Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
- Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
- Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 65.1 g, Cholesterol 46.5 mg, Fat 17.2 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 360.9 mg, Sugar 38.9 g
ZZ PUMPKIN BEIGNETS (DISNEY'S CLUB 33) RECIPE - (4.4/5)
Provided by á-4527
Number Of Ingredients 16
Steps:
- Pumpkin Beignets Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes. Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes. Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours. Heat three inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs or a slotted spoon and place on paper towels to drain. Maple Glaze Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth. Drizzle warm beignets with maple glaze and serve immediately.
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