Squash Fritters Recipe

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodSpeciality
VegetarianMain Ingredient
Interest Group

Ingredients

 Hubbard squash1 Pound
 Fat2 Cup (32 tbs) (For deep frying)
 Salt1⁄2 Teaspoon
 Flour4 Cup (64 tbs)
 Baking powder1 Tablespoon
 Milk1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 632 Calories from Fat 128

% Daily Value*

Total Fat 14 g21.9%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 14.7 mg

Sodium 569 mg23.7%

Total Carbohydrates 109 g36.5%

Dietary Fiber 6.8 g27.1%

Sugars 5.6 g

Protein 17 g34%

Vitamin A 125.9% Vitamin C 22.7%

Calcium 35.9% Iron 36.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a saucepan, add the squash roughly cut into medium size pieces and cover with water.
2. Boil the squash until very tender.
3. Drain and leave to cool.

MAKING
4. When the squash is cool, puree in a blender or press though a strainer to get a fine pulp.
5. In a large basin, sift the flour with salt and baking powder.
6. Add the squash pulp and stir in the milk, to bind into soft dough.
7. Cover the bowl and place in a warm area for about 15 minutes to rest.

FINALIZING
8. Heat oil in a deep fat fryer or a frying pan.
9. Turn the dough out onto a lightly floured surface,
10. Roll and cut into 1-inch thick strips and shape into pretzels or twist like crullers.
11. Drop the dough pieces in the hot fat and fry in batches until golden.
12. Remove and drain on paper toweling.

SERVING
13. Serve the fritters hot and crispy along with maple syrup if you like.
Quantcast