Kuri Squash and Chanterelle Fritters

Directions

1. If preparing the candy cap sugar, mix the ingredients above and place in a sealable container and let the flavors meld for at least 24 hours. You can optionally just roll the fritters in regular white sugar if you don’t have time for this step.

2. Preheat the oven to 375 degrees. Slice kuri squash in half and de-seed with a spoon. Rub the cut side with oil and salt, and place in the oven face up for 45 min, or until squash is tender. Let cool. Peel the skin off and mash the cooked squash with a fork. Set aside for later. 

3. Place the milk in a saucepan on medium heat and warm till right before boiling. Add the chanterelle powder, then cover and let steep overnight, or at least 1 hour. When steeping is done, return to heat, add a splash of fresh milk, and bring the temp to 118 degrees. Remove from heat and add yeast. Let sit for 15 minutes for yeast to activate and release gasses.

4. In a bowl, place flour, salt, baking powder, and orange zest. Add the yeast mixture, cooked squash, maple syrup, and eggs. Gently mix with your hand until a dough forms. When everything is incorporated, cover and let rise for 2 hours or until the dough doubles in size.

5. Add about 4 inches of oil to a pot to deep fry. Preheat oil to 325 degrees. Place a drying rack or a paper plate with a paper towel next to the frying pot, on which to drain the fritters. Place a bowl with the sugar near your frying station as well.

6. Using a tablespoon, scoop batter into even portions, and drop them one at a time into the hot oil. Allow the fritter to rise to the surface, and when golden brown on the bottom, flip over to the other side for even frying. When both sides are brown, remove and drain on paper towels, then allow to cool before rolling in sugar mixture. Repeat till done and serve.