Squash Fritters

Squash Fritters

After cooking up a giant Hubbard squash I needed some new ways to use it. I had already made soup and dinner rolls. I had also made some scones and frozen some of the squash. I still had more, so I thought I would try and make some fritters. I use winter squash and pumpkin in all sorts of sweet dishes, why not fritters? I added eggs, flour, baking powder and a few other ingredients, then fried them up in oil, and ended up with a pretty tasty fritter. Crispy on the outside, soft and tender on the inside. I drained them on paper towels and then rolled them in cinnamon sugar while still warm. You certainly could use a different winter squash in this recipe, or pumpkin.

Winter Squash Fritters

1 c. cooked, mashed winter squash or pumpkin

2 eggs

2 T. brown sugar

2 t. baking powder

1 t. cinnamon

1/2 t. baking soda

1/2 t. nutmeg

1/2 t. salt

1 1/2 c. flour

oil for frying

cinnamon sugar for rolling- powdered sugar would work, too

In mixing bowl combine all ingredients, except the flour and beat until smooth. Stir in flour. Batter will be thick. Heat oil to 350 degrees.* There should be enough oil in the pan top be at least 1 inch deep- or deeper. To save oil I used a smallish pan and cooked 3-4 fritters at a time. Drop dough by rounded teaspoonfuls into hot oil and cook, turning once until golden brown on both sides. This will take about 3 minutes.  Drain on paper towels then roll in cinnamon sugar while warm. Makes 24-30. Best served warm.

* Fun way to know when your oil has hit 350 degrees. Place an un-popped popcorn kernel in the oil. Popcorn pops at 350 degrees.