I remember watching Pumpkin Patch when I was younger & nagging my mum to make me some fritters. I think ever since, I’ve loved all forms of squash vegetables. They are THE comfort vegetable food & I’m all about comfort.

I initially wanted to just make some cinnamon butternut fritters, but then I became hungry. So, I went out & got some fresh kingklip fillet & decided to make some savory butternut & corn fritters too!

Sweet cinnamon butternut fritters

Ingredients:
3/4 cup mashed butternut squash
3 tsp castor sugar
1 tablespoon honey
1 tsp cinnamon powder
1/2 tsp ginger powder
1/2 cup all purpose flour
1/4 tsp baking powder
1 small egg

Makes 10 

Mix all ingredients in order of the list above, together. It should resemble an easy to pour batter.

Heat a frying pan with canola oil up to 1/2 cm. Basically you going to shallow fry the fritters in medium to high heat.

Spoon batter into frying pan, bearing in mind the batter does spread. In 33cm frying pan I managed 3 at a time. Fry for 45 seconds on each side, twice!

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Drain excess oil on roller towel or brown paper.

You can keep it in the oven warmer till you are ready to serve.

Just before serving, mix some cinnamon & sugar & sprinkle over warm fritters. A squeeze of lemon & it’s the perfect tea time treat.

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Savory butternut & corn fritters

Ingredients:
1 cup mashed butternut squash
1/4 cup creamy style corn
1/4 cup grated white cheddar cheese
A handful of fresh coriander/dhanya
2 tbsp finely chopped white onion
1 cup all purpose flour
1/2 tsp baking powder
2 small eggs
1 tsp smoked red chilli flakes
1 tsp fine salt
1 tsp mixed dried herbs

Makes 10 

Mix all ingredients in order of the list above together. It should resemble an easy to pour batter.

Follow the same frying method above.

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I prepared a Lemon Butter Kingklip fillet for dinner, which was accompanied by my savory fritter.

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Helping me write this blog post (hours later) is a cinnamon fritter & a cup of earl grey tea.

Bon Appetit
faymissfay

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