Post by Loupy on Jan 26, 2018 15:39:54 GMT -7
Butternut Squash Fritters
From: Ciara Attwell @ www.myfussyeater.com/butternut-squash-fritters/
These Butternut Squash Fritters make a delicious and comforting lunch or dinner the whole family will love. They’re also a brilliant way to get some veggies into your picky eaters!
Prep time: 4 min
Cook time: 10 min
Makes: 8 Fritters
INGREDIENTS
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
1 spring onion, chopped
1 clove of garlic, crushed
1 tsp dried mixed herbs (A typical mix includes equal parts of: Basil. Marjoram. Oregano.)
salt and pepper to taste
Oil for frying (I recommend Avocado oil)
Instructions:
Peel the butternut squash, chop it in half length ways 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, spring onion, garlic and herbs 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 a little creme fraiche (sour cream) or greek yogurt for dipping.
From: Ciara Attwell @ www.myfussyeater.com/butternut-squash-fritters/
These Butternut Squash Fritters make a delicious and comforting lunch or dinner the whole family will love. They’re also a brilliant way to get some veggies into your picky eaters!
Prep time: 4 min
Cook time: 10 min
Makes: 8 Fritters
INGREDIENTS
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
1 spring onion, chopped
1 clove of garlic, crushed
1 tsp dried mixed herbs (A typical mix includes equal parts of: Basil. Marjoram. Oregano.)
salt and pepper to taste
Oil for frying (I recommend Avocado oil)
Instructions:
Peel the butternut squash, chop it in half length ways 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, spring onion, garlic and herbs 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 a little creme fraiche (sour cream) or greek yogurt for dipping.