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| Butternut Squash Fritters |
| Becky Selengut |
| Serves 8 |
| East Indian inspired fritters containing small, savory chunks of butternut squash and apple, and seasoned with cardamom and fresh sage, are ideal for a fall brunch or an evening snack. They are a meal in themselves when served with a mixed salad of figs, nuts and greens, and accompanied by a mug of good coffee or a hot cup of tea. |
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| INGREDIENTS | ||
| 2 | cups peanut, safflower oil or | |
| clarified butter | ||
| 1 | cup sifted all-purpose flour | |
| 1/4 | cup sugar | |
| 1 | teaspoon salt | |
| 1 1/2 | teaspoons baking powder | |
| 1/3 | cup whole milk | |
| 1 | egg | |
| 1/2 | cup finely chopped butternut squash | |
| 1/2 | cup finely chopped apple | |
| 1 | teaspoon chopped sage | |
| 1/4 | teaspoon ground cardamom | |
| 1/8 | teaspoon sea salt | |
| 1/2 | cup confectioner's | |
| sugar, sifted | ||
| 1/4 | cup ground cinnamon, | |
| (optional) | ||
| INSTRUCTIONS | ||
| 1. Heat oil in deep, narrow pot until it comes to 370° F. (The oil should be at least 2-3" deep in the pot.) | ||
| 2. Sift together the flour, sugar, salt and baking powder. Add milk and egg; mix until batter is smooth (dough is pretty thick). | ||
| 3. Fold in chopped squash, apple, sage, cardamom and salt. Drop by teaspoonsfull into hot oil and fry for about 2 to 3 minutes, until nicely browned. | ||
| 4. Drain well on paper towels. Put the confectioner's sugar and optional cinnamon in a fine mesh strainer and tap on it to sprinkle a dusting of the sugar on the fritters while they are still warm. Serve immediately. | ||
| Equipment Needed: | |
| • | Large bowl |
| • | Measuring cups - dry |
| • | Measuring spoons |
| • | Wooden spoon |
| • | Fry pot |
| • | Slotted spoon |
| • | Paper towels |
| • | Sifter |
| • | Fine mesh strainer or sieve |
| This recipe uses the following INDIA TREE products: | |
| • | Shelled Cardamom |
| • | Dalmatian Sage |
| • | Fondant and Icing Sugar |
| Becky Selengut is a private chef, instructor and freelance writer and founder of Seasonal Cornucopia, an educational website that celebrates the cuisine of the Pacific Northwest. She has authored Good Fish: Sustainable Seafood Recipes from the Pacific Coast and Washington Local and Seasonal Cookbook. Her recipes feature local histories, folklore, regional food trivia, tips and variations. She is an advocate for seafood sustainability and seasonal, regional cuisine. Becky's blog is Chef Reinvented. She is a columnist for Edible Seattle magazine and can also be found on Twitter at @chefreinvented. |
| © 2002-2013 Gretchen Goehrend & Associates, Inc. | ||||||
