Squash Fritters

Squash Fritters
13 ounces (about 3 cups) butternut squash, seeded and peeled and cut into 1-inch chunks 1 teaspoon all-purpose flour 2 eggs, beaten¼ cup shelled roasted peanuts 2 tablespoons raisins, soaked in warm water 20 minutes and drained Salt and freshly ground black pepper, to taste Olive oil for fryingBoil or steam the squash until tender, about 15 minutes. Transfer the squash to a bowl and thoroughly mash with a fork.Sprinkle the flour over the mashed squash and mix well. Add the eggs, peanuts and raisins. Season with salt and pepper, then mix until well combined.Heat about ¨ inch of oil in a small skillet and drop in spoonfuls of the mixture (about 1 tablespoon each). Fry until golden on both sides, flipping as neces-sary. Drain on paper towels.Makes 20 to 25 fritters. ?A Taste of Cuba? by Beatriz Llamas (2005 Interlink Books, $26.95)With Raisins and Peanuts 13 ounces (about 3 cups) butternut squash, seeded and peeled and cut into 1-inch chunks 1 teaspoon all-purpose flour 2 eggs, beatenfrac14; cup shelled roasted peanuts 2 tablespoons raisins, soaked in warm water 20 minutes and drained Salt and freshly ground black pepper, to taste Olive oil for fryingBoil or steam the squash until tender, about 15 minutes. Transfer the squash to a bowl and thoroughly mash with a fork.Sprinkle the flour over the mashed squash and mix well. Add the eggs, peanuts and raisins. Season with salt and pepper, then mix until well combined.Heat about uml; inch of oil in a small skillet and drop in spoonfuls of the mixture (about 1 tablespoon each). Fry until golden on both sides, flipping as neces-sary. Drain on paper towels.Makes 20 to 25 fritters. ?A Taste of Cuba? by Beatriz Llamas (2005 Interlink Books, $26.95)