There's an old saying that goes, "Anything fall can be frittered."
Actually, I just made that up. But it's pretty much true! Almost any
fall flavor that you can dream up can be made into a fritter.
work especially well in fritter form. Whether it's acorn squash,
pumpkin, or in this case butternut squash, it's going to be really tasty
when battered and fried.
Since most squashes and gourds have a
similar texture when cooked, you can pretty much substitute anything you
have on hand for the butternut squash in this recipe. You can also use
frozen butternut squash if you don't feel like roasting one.
Here’s the full fritter recipe if you want to follow along.
Before you make the fritters, you may want to make the dipping sauce ahead of time so it's done and out of the way.
dipping sauce is tangy and herby and has some nice Thanksgiving flavors
to it, actually. It's as easy as mixing everything together in a bowl.
Whatever you don't use for a dip works great as a salad dressing.
key to making a good fritter batter is to keep the ingredients separate
until you are ready to fry. If you let the batter sit for too long, the
baking powder will deflate and the batter will get kind of dry.
isn't to say you need to rush, but just start with your dry
ingredients, wet ingredients, and mashed butternut squash separated.
would also be a good time to get your frying station set up. For me
this was just my cast iron skillet with about a quart of oil in it and a
deep fry thermometer attached. You're oil should be 350 degrees before
When you're ready to go, mix your liquid ingredients
into your dry ingredients. Once your batter is together, gently fold in
the butternut squash until it's mostly combined. It's okay if there are
chunks of butternut squash. In fact, it's probably best if there are
To fry the fritters, drop heaping tablespoons of batter into the hot oil. Drop gently, people! Splattering oil is no fun.
Also, work in batches and try not to overcrowd the pan.
will probably take 5-6 minutes to cook through completely. Turn them
halfway through cooking and test one to make sure it's cooked completely
before you remove them all. Depending on your oil temperature and the
size of your fritters, cooking time might vary a bit.
When they're done, remove them from the oil to a plate lined with a paper towel to drain a bit. Season immediately with salt!
Serve these guys as soon as possible with the dipping sauce.
Anyone have any good ideas for what might be a good fall fritter? Leave a comment!
Nick thinks butternut squash is the King of the Squashes. You can find his other whacky views on Macheesmo and on his Tablespoon.com profile.