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2 cups boiled, mashed squash
1 cup flour
1 teaspoon baking powder
¼ cup sugar
½ teaspoon ground cinnamon
1 egg yolk
¼ teaspoon salt
4 cups oil, for frying
Combine all ingredients (except the oil) and stir until you obtain a smooth, uniform mixture. Heat the oil in a deep-sided skillet. Drop tablespoons of the squash mixture into the hot oil, and fry until golden brown. Serve immediately.
Tip: Feel free to use canned pumpkin.
Recipe courtesy of Cielito Rosado
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