And here it is, Tuesday. We’re just 9 days shy of Beloved’s favorite holiday, Thanksgiving (“You get to eat too much, drink too much, watch football and you don’t have to buy anyone a present.”). I still have no idea what I’m cooking, beyond the turkey, which is pretty unusual for me. Maybe I’ll just say, “To hell with it” and serve roasted turkey and fermented cranberry orange chutney. If you want anything else, cook it yourself.
Oh, you know that won’t happen. I’ll keep you updated on what I decide to serve, if I can ever muster some enthusiasm and make up my mind.
Anyhoo. I’ve been having a bit of a “side dish” dilemma, mostly centered around our stockpile of winter squashes in the basement. There are quite a few acorn and sweet dumpling squashes down there, and they’re usually the last to be eaten. This is mostly due to the fact that almost every recipe you come across calling for one or the other consists of roasting and/or stuffing – once in awhile, you can find a soup recipe, but there are other squashes, such as hubbard and butternut, that are much more suitable for soup.
At any rate, the evening I made the World’s Moistest Chicken, I also roasted a sweet dumpling squash, just to use one; I had a vague idea about mashing it with some ghee or coconut oil, salt and pepper and just serving it that way. Then I thought, “I could make it a nice puree if I put it in the food processor.” The next thing I knew, I was mixing it up with a bunch of stuff and pan-frying it in ghee.
And so I present to you: Winter Squash Fritters. Crispy on the outside, creamy on the inside, with some added crunch from the onion and celery. Beloved gobbled them up, and I have to admit I enjoyed them quite a bit, too. They’d also make a great breakfast or brunch side dish, and are just lovely topped with my friend Alex’s Kirby Ketchup.
Note: You can make these Whole30 compliant by substituting the potato flour with about half the amount of coconut flour.
- 3 cups roasted winter squash, such as acorn or sweet dumpling
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 large eggs, beaten
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 2 tablespoons potato flour
- 1 1/2 teaspoons kosher or sea salt
- 3/4 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/4 cup ghee or clarified butter
- Puree the roasted squash in a food processor blender until smooth; scrape into a large mixing bowl.
- Whisk the beaten eggs into the squash, then stir in the remaining ingredients except the ghee until well-blended.
- Heat the ghee in a large skillet over medium-high heat until a drop of water added to the pan sizzles. Working in batches, pour the fritter batter by 1/4 cupfuls into the skillet and fry until golden brown, about 3 to 4 minutes per side. Allow to drain briefly on paper towels and serve immediately.
- Nutrition (per serving): 183 calories, 10.1g total fat, 61.8mg cholesterol, 382.6mg sodium, 501.5mg potassium, 20.7g carbohydrates, 5.2g fiber, <1g sugar, 3g protein