Crunchy, creamy, sweet. That’s what you get when you bite into one of these Acorn Squash Fritters.
I wasn’t’ intending to make fritters out of my acorn squash. But life sidetracked me a little bit after I had already roasted it. It was past the point of no return so the only thing that would save it was to smash it up and make fritters.
I’m glad I did! They are slightly sweet, creamy on the inside and a little crunchy. How bad is that? We all need a little sweet, creamy crunch in our lives, don’ we?
If you have gotten to know me a little, you know I don’t do fried foods. Once again my cast iron skillet came through and I pan fried these with just a little oil.
This will make a great side dish or appetizer for Thanksgiving. I like to be a maverick and change things up a bit every year. These fritters will definitely be something different on the table this year.
Serve with yogurt or sour cream. You won’t be sorry.
Squash Fritters A New Thanksgiving Side
Course: Uncategorized5
servings50
minutes15
minutes1 small acorn squash makes about 10 fritters.
Ingredients
1 acorn squash
3 tablespoons cornmeal (fine or course grind)
3 tablespoons flour
1 teaspoon cornstarch
¼ teaspoon baking powder
¼ teaspoon baking soda
1 heaping teaspoon brown sugar
½ teaspoon cinnamon
1 egg beaten
Directions
- Preheat oven to 400 degrees
- Line a lipped baking pan with foil.
- Cut the acorn squash in half, scrape out the seeds with a spoon.
- Drizzle the flesh of the squash with oil and on the pan flesh side down.
- Roast for about 45 minutes until the flesh is soft.
- Meanwhile, combine the dry ingredients into a bowl, stir to incorporate and set aside.
- When cool enough to handle scrape out the flesh into a bowl. A spoon should work fine for this.
- Smash with a fork or potato masher until it looks like mashed potatoes or baby food.
- Combine the beaten egg with the smashed squash pulp and stir until incorporated.
- Combine the squash mixture with the dry ingredients and stir until it’s all incorporated.
- Heat 2 to 3 tablespoons canola or peanut oil in a large skillet.
- Using a tablespoon drop dollops of the squash mixture into the skillet keeping them far enough apart so you can flip them over.
- When browned flip them over. About 2 minutes on each side.
- Serve hot or at room temperature with yogurt or sour cream.
