BUTTERNUT SQUASH FRITTERS

FRY. FRY. FRY. FRY! FRY! *nsync remix.

I love fritters. They are such a fun side! These are so perfect for a Thanksgiving spread, or really just an average brunch or dinner. They are super easy to make, and taste, well, absolutely incredible. I got “wows” from my taste-testers (aka friends). You will surely love them, too!

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BUTTERNUT SQUASH FRITTERS

Yield: 6 4 Inch Fritters

Author: Michelle Williams

Prep time: 5 MinCook time: 12 MinTotal time: 17 Min

Ingredients

• Butternut Squash (3 cups when shredded. I shredded half of my butternut squash to get the 3 cups
• All Purpose Flour (1/2 cup)
• Egg (1, beaten)
• Grade A Maple Syrup (1 tablespoon)
• Ground Cinnamon (1/2 teaspoon)
• Ground Nutmeg (1/4 teaspoon)
• Salt
• Pepper
• Vegetable Oil (roughly 3 tablespoons for coating the bottom of your frying pan)

KITCHEN ITEMS

• Food Processor (or box grater for shredding your butternut squash)
• Medium Mixing Bowl
• Fork
• Large Frying Pan
• Slotted Spoon
• Metal Spatula (I used a slotted one)
• Paper Towel Lined Plate

Instructions

TO MIX YOUR FRITTER BATTER

1. In your medium mixing bowl, use your fork to mix together your shredded butternut squash, flour, and beaten egg.
2. Season with salt and pepper.
3. Add maple syrup, cinnamon, and nutmeg. Mix it all together.

TO MAKE YOUR FRITTERS

1. Coat the base of your frying pan with a thick layer of vegetable oil.
2. Over high heat, heat your oil. To test if it’s ready, drop a single shred of butternut squash on it. When it sizzles it’s ready.
3. Use your slotted spoon to scoop roughly 1/4 cup scoops of your butternut squash mixture into your oil. I like to fry two at a time. It gives me room to maneuver while also not cooling the oil’s temperature too dramatically. Also, FYI, They won’t spread, so don’t worry about them being too close.
4. Let them cook until the underside has some light browning—about 2 minutes. NOTE. later batches will cook faster than the earlier ones. There’s less oil in your pan and it gets hotter and hotter so keep a watchful eye.
5. Use your spatula to carefully flip your fritter (I say carefully because if you flip too hard it may cause your hot oil to splash) and repeat the fry on the opposite side—roughly 2 more minutes.
6. Use your spatula to transfer your fritters to your paper towel lined plate. The paper towel will absorb any extra oil.
7. Repeat this process for all of your fritters.
8. Serve hot (though really they are delicious at any temperature). Ooh, also, if you’re a dipper, try dipping it in maple syrup—SO GOOD!

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