Best Bites: Butternut squash fritters
Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.
Learn how to make delicious (and seasonal!) butternut squash fritters in this episode of Best Bites!
- 1 small butternut squash (200g / 2 cups grated squash)
- 100g / 3/4 cup plain flour
- 1 tsp baking powder
- 2 medium eggs
- 100ml / 1/2 cup milk
- Scallions, chopped
- 1 clove of garlic, crushed
- ¾ cup bread crumbs
- Salt and pepper to taste
- 1 cup crème fraiche
- Toasted caraway seeds, crushed
- Chopped scallions
- Peel the butternut squash, chop it in half lengthways and remove the seeds. Grate the squash and weigh out 200g or 2 cups of it.
- Sieve the flour and baking powder into a large bowl. Add the eggs and milk and mix well.
- Stir in the grated butternut squash, scallions, garlic and bread crumbs, and mix well.
- Season to taste with salt and pepper.
- Heat a little oil in a frying pan and add in a heaped tablespoon of the fritter batter. Press down gently with a spatula and repeat until the frying pan is full. I was able to cook 4 fritters at a time in my frying pan but it will depend on the size of yours. I made a total of 8 fritters from the batter.
- Fry the fritters on a medium heat for approximately 3-4 minutes on either side, or until they are golden brown and cooked through.
- Serve immediately with creme fraiche mixed with chopped scallions add toasted, crushed caraway seeds.
Check out these other fall flavors!