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This humble pumpkin fritter recipe has become my autumn go-to for transforming ordinary squash into crispy, savory bites that disappear almost as quickly as I can make them. The combination of sweet butternut squash with savory parmesan creates an irresistible flavor profile that works as both a side dish or light meal.
I discovered this recipe during a particularly abundant squash harvest and have been making variations ever since. My favorite memory is watching my squash-skeptical nephew devour three fritters before realizing what they were made from.
Ingredients
- Grated butternut squash: Provides natural sweetness and a tender interior when cooked. Look for firm squash with no soft spots.
- Chopped onion: Adds savory depth and moisture. Choose yellow onions for a milder flavor.
- Large egg: Serves as the binding agent. Make sure it's at room temperature for better mixing.
- All-purpose flour: Helps create structure without making fritters dense. Unbleached works beautifully.
- Freshly grated parmesan cheese: Contributes salty richness and helps with browning. Avoid pre-packaged grated versions if possible.
- Salt: Enhances all the flavors. Kosher salt provides clean flavor.
- Hot pepper flakes: Add gentle heat without overwhelming. Adjust based on your preference.
- Parsley: Brightens the flavor profile with a fresh herbaceous note.
- Olive oil: For frying. Select a good quality oil that can withstand medium-high heat.
Step-by-Step Instructions
- Prep the Squash:
- Grate the raw butternut squash using the large holes of a box grater. Place grated squash between paper towels and press firmly to remove excess moisture. This crucial step prevents soggy fritters and helps them brown properly.
- Create the Mixture:
- Place dried squash in a medium bowl. Add finely chopped onion, room temperature egg, freshly grated parmesan, flour, salt, pepper flakes, and chopped parsley. Mix thoroughly until all ingredients are evenly distributed and mixture holds together when pressed.
- Form the Fritters:
- Using your hands or a large spoon, portion the mixture into equal-sized portions. Form into patties approximately 3 inches in diameter and 1/2 inch thick, or drop by spoonfuls into the hot pan and flatten slightly with the back of a spoon. The mixture should make approximately 6 fritters.
- Fry to Perfection:
- Heat olive oil in a medium frying pan over medium heat until shimmering but not smoking. Add fritters in batches of three to avoid overcrowding, which would steam rather than fry them. Cook for 3 to 4 minutes per side until deeply golden brown and crisp around the edges.
- Drain and Serve:
- Transfer cooked fritters to a paper towel-lined plate to absorb excess oil. Serve immediately while hot and crispy for the best texture and flavor experience.
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The parmesan cheese is truly the secret weapon in this recipe. I discovered through multiple tests that freshly grated parmesan not only adds flavor but also creates those irresistibly crispy edges that make these fritters so addictive. My family now requests these whenever butternut squash appears at the farmers market.
Make Ahead Options
The fritter mixture can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. This actually improves the flavor as the ingredients have time to meld together. If making ahead, add an extra tablespoon of flour just before cooking as the vegetables may release more moisture during storage.
Seasonal Variations
While butternut squash creates a wonderfully sweet fritter, this recipe welcomes experimentation with other varieties. In summer, try zucchini or yellow squash, being sure to remove excess moisture. For a fall twist, sugar pumpkin or kabocha squash work beautifully with the addition of a pinch of cinnamon. Winter squash varieties like delicata or acorn can be substituted directly without any recipe adjustments.
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Serving Suggestions
These versatile fritters pair beautifully with so many accompaniments. For breakfast, top with a dollop of Greek yogurt and a drizzle of maple syrup. As an appetizer, serve with a side of spicy aioli or herb-infused sour cream. For a complete meal, accompany with a simple green salad dressed with lemon vinaigrette. During holiday gatherings, I often serve these alongside roasted meats as an unexpected alternative to traditional sides.
Frequently Asked Questions
- → Can I use different types of squash for these fritters?
Yes! While the recipe calls for butternut squash, you can use any firm winter squash variety including acorn, kabocha, or sugar pumpkin. Each will impart slightly different flavors and moisture levels, so you may need to adjust the flour slightly.
- → How do I ensure my fritters are crispy and not soggy?
The key is removing excess moisture from the grated squash. After grating, place the squash on paper towels and press firmly to extract water. Also, ensure your oil is hot enough before adding the fritters, and don't overcrowd the pan as this reduces the temperature.
- → Can I make these fritters ahead of time?
Yes, you can prepare the mixture a few hours ahead and keep it refrigerated. For best results, fry them just before serving. If needed, already-cooked fritters can be reheated in a 350°F oven for 5-7 minutes to restore crispness.
- → What can I serve with pumpkin fritters?
These versatile fritters pair well with many accompaniments. Try them with a dollop of sour cream, yogurt sauce with herbs, or a simple green salad. They also make excellent sides for roasted meats or as part of a vegetarian meal.
- → Can I freeze these pumpkin fritters?
Yes, after cooking, allow the fritters to cool completely, then place in a single layer on a baking sheet to freeze. Once frozen, transfer to a freezer bag. Reheat from frozen in a 375°F oven for about 10-15 minutes until heated through and crispy.
- → What herbs work well in these fritters?
Besides parsley, these fritters are delicious with fresh herbs like sage, thyme, or rosemary - all of which complement the squash flavor. For a different profile, try fresh chives or cilantro. Dried herbs can be substituted at one-third the amount of fresh.