Squash donuts Ingredients: 2.2 lbs (1 kg) squash (butternut or pepper (acorn) or pumpkin) ¾ cup (200g) flour 2 cups (500 ml) milk 2 eggs 1 tablespoons vegetable oil 1/2 teaspoon salt Preparation: Take two spoonful of flour: Dilute the rest with the beaten eggs, the salt, the oil then the milk; stir to avoid forming lumps, then let rest at least one hour. Peel the squash, cut it in slices of ¼'' inches thickness about then make squares of 1'' inch of quoted which one you sprinkle very slightly with the 2 reserved spoonful of flour. Plunge them one by one into the dough to be fried well to coat them then to throw them in full frying. To remove when golden brown and when they surfaced. Sprinkle with salt and serve warmly. Back to recipes Copyright © 2004 Potager Mont-Rouge. All rights reserved.