Pumpkin and Orange Doughnuts – Frittelle di Zucca

These pumpkin and orange doughnuts, based on an Italian recipe, are bite-sized puffs of deliciousness! They’re perfect with tea, coffee or as an afternoon snack!

I saw these on an Italian website called Ricette della Nonna (Grandma’s Recipes) and decided I had to make them. However, the original Italian recipe calls for 1 kg of raw pumpkin and I really didn’t want to make such a large amount especially since I was the only one home at the time.

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I also wanted to make them with some pumpkin that I’d taken out of the freezer. So, I attempted my own recipe, loosely based on the original and they turned out pretty darn well! This is my fifth doughnut recipe on my site, so yes, I may be a bit of a doughnut freak. Don’t judge.

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Pumpkin and Orange Doughnuts – Frittelle di Zucca

loosely adapted from Frittelle di Zucca from Ricette della Nonna                    

Ingredients

• 3/4 tsp dry yeast
• 2 tbsp water
• 5 oz (2/3 c) canned or cooked pumpkin
• 1 egg
• 4 oz (1/2 c) buttermilk
• 2 oz (1/4 c) fresh squeezed orange juice
• zest/rind of one orange, washed and preferably organic
• 2 tbsp sugar
• 12 oz (2 1/4 c) all purpose flour
• a pinch of salt
• oil for frying (olive oil is best)
• more sugar for coating

Sprinkle the yeast over the 2 tbsp of lukewarm water in a small dish or ramekin. Set aside.

Mix the egg together with the buttermilk, orange juice, rind and mix well. Add the pumpkin to combine.

When the yeast has begun to react, pour into the mixture in the large bowl then add the dry ingredients: flour, sugar and salt, and stir well to combine all ingredients evenly.

Cover with plastic wrap and set in a warm place to rise for about two hours.

Put the oil in a small pot, deep fryer or wok and heat until a small piece of the dough/batter fries quickly, but doesn’t brown too fast. Adjust the heat accordingly.

Fry teaspoonfuls of the dough until lightly brown and allow to cool on a paper towel lined plate.

When just warm, dip the pumpkin and orange doughnut bites into a bowlful of sugar and serve immediately.

As with any doughnuts, they will taste best when freshly made.

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Mini Pumpkin and Orange Doughnuts or Italian Pumpkin Orange Doughnut Bites (Frittelle di Zucca)

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 1 hour

Total Time: 1 hour 40 minutes

An Italian style doughnut with the flavors of pumpkin and orange.

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Ingredients

• 3/4 tsp dry yeast
• 2 tbsp water
• 5 oz (2/3 c) canned or cooked pumpkin
• 1 egg
• 4 oz (1/2 c) buttermilk
• 2 oz (1/4 c) fresh squeezed orange juice
• rind of one orange, washed and preferably organic
• 2 tbsp sugar
• 12 oz (2 1/4 c) all purpose flour
• a pinch of salt
• oil for frying (olive oil is best)
• more sugar for coating

Instructions

1. Sprinkle the yeast over the 2 tbsp of lukewarm water in a small dish or ramekin. Set aside.
2. Mix the pumpkin and egg together in a large bowl, then add the buttermilk, orange juice, rind, sugar, flour and salt. When the yeast has begun to react, pour into the mixture in the large bowl and stir well to combine all ingredients evenly.
3. Cover with plastic wrap and set in a warm place to rise for about two hours.
4. Put the oil in a small pot, deep fryer or wok and heat until a small piece of the dough/batter fries quickly, but doesn't brown too fast. Adjust the heat accordingly.
5. Fry teaspoonfuls of the dough until lightly brown and allow to cool on a paper towel lined plate.
6. When warm, dip into a bowlful of sugar and serve immediately.

Nutrition Information:

Yield: 8 Serving Size: 3 doughnuts
Amount Per Serving:Calories: 231Total Fat: 25gCarbohydrates: 80gProtein: 11g

Did you make this recipe?

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