Recipe by Becky Selengut.
Becky Selengut is a private chef, instructor, 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. She is a columnist for Edible Seattle magazine and can also be found on Twitter at @chefreinvented.
Serves 8
Prep time: 20 minutes
Cook time: 15 minutes
East India-inspired fritters containing small, savory chunks of butternut squash and apple, and seasoned with India Tree Cardamom and fresh sage, are ideal for a fall brunch or an evening snack.
Ingredients
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2 cups peanut or safflower oil
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1 cup sifted all-purpose flour
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1/4 cup sugar 1 teaspoon salt
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1 1/2 teaspoons baking powder
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1/3 cup whole milk
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1 egg
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1/2 cup finely chopped butternut squash
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1/2 cup finely chopped apple
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1 teaspoon chopped fresh sage leaves
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1/4 teaspoon ground India Tree Cardamom
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1/8 teaspoon Brazilian Sea Salt
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1/2 cup sifted India Tree Powdered Sugar
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1/4 cup ground India Tree Cinnamon Stick (optional)
Equipment
- Large bowl
- Measuring cups – dry
- Measuring spoons
- Wooden spoon
- Fry pot
- Slotted spoon
- Paper towels
- Sifter
- Fine mesh strainer or sieve
Instructions
- Heat oil in a deep, narrow pot until it comes to 370 F. (The oil should be at least 2-3 inches deep in the pot.)
- Sift together the flour, sugar, salt, and baking powder. Add milk and egg; mix until batter is smooth (dough is pretty thick).
- Fold in chopped squash, apple, sage, cardamom, and salt. Drop by teaspoonsful into hot oil and fry for about 2 to 3 minutes, until nicely browned.
- 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.
