4.5/5
(11 Votes)
Ingredients
- 2 eggs (use energy egg replacer)
- 1 1/4 Cup sugar
- 1 Cup peeled, cooked, pureed butternut squash
- 1/2 Cup milk
- 2 Tablespoon unsalted butter, softened
- 2 Teaspoon vanilla extract
- 3 1/2 Cup all-purpose flour
- 1 1/2 Teaspoon baking soda
- 1 1/4 Teaspoon ground nutmeg
- 1 Teaspoon baking powder
- 1 Teaspoon cream of tartar
- 1/2 Teaspoon kosher salt
- 1/4 Teaspoon ground ginger
- Oil, for deep-fat frying
- 2 Cup hot maple syrup
Preparation
Step 1
Step 1:
Combine the eggs, sugar, squash, milk, butter and vanilla in a bowl. In a separate bowl, combine the flour, baking soda, nutmeg, baking powder, cream of tartar, salt and ginger. Add the dry ingredients to the squash mixture. Mix well, cover and refrigerate for 1 ½ hours.
Step 2:
Place the dough onto a floured board and roll it out to a half-inch thickness. Cut with a 3-inch donut cutter. Heat 1 inch of oil in a heavy pan to 375. Fry a few at a time, until golden on both sides. Drain on paper towles and serve drizzled with maple syrup.
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