I hope everyone had a great Thanksgiving! It was great to have a chance to go home and spend some time with my family. These fritters are inspired by a dish my Uncle made for Thanksgiving dinner. He mentioned that he had a bunch of leftover squash from his CSA basket and needed to come up with a way to use them up. I’ve been in a similar situation with a variety of squash taking over my valuable counter space so I decided I’d try to make something similar.
I combined a butternut and a spaghetti squash for these but you could use pretty much any variety you have hanging around. Frying them in a pan gives them a nice crispy exterior and keeps the inside pretty soft. I also toss them in the oven for a few minutes after taking them out of the pan to help them crisp up even more. This will make about 30-40 fritters, but they’re sure to go fast!
2 squash of any variety
2 large eggs
1 onion, finely chopped
1-2 cups flour
1. Cut your squash in half and scoop out the seeds. Drizzle with olive oil, salt, pepper and cinnamon. Roast the squash at 375 for about an hour – until they’re soft.
2. Remove your roasted squash from the oven and let them cool a bit. Once cooled, begin to scoop out the insides and add them to a large bowl (be careful not to get the skins).
3. Mash up the squash mixture with a fork or a potato masher. Season with salt, pepper, cinnamon and nutmeg to taste.
4. Add your eggs to the squash and combine well. Then, begin adding your flour 1/2 cup at a time until you reach a sticky consistency.
5. Heat up your oil in a frying pan on medium heat, use enough oil to coat to the bottom of the pan.
6. Once your oil is hot, carefully scoop a dollop of the squash mixture into the oil – it should sizzle when added. If it doesn’t sizzle, let the oil get hotter before adding your next fritter. Fry the fritters 3-4 at a time, careful to not overcrowd the pan. You will probably need to change your oil a few times in order to cook the whole batch.
7. Cook fritters for 3-4 minutes on each side. Then place them on a baking sheet and put them in the oven at 350 for another ten minutes. Enjoy!