Servings: 16 fritters

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Squash Fritters


1/3 cup all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon salt
Dash pepper
2/3 cup water
1 teaspoon baking powder
1 teaspoon baking soda
1 Frieda’s Kabocha, Acorn, or Butternut Squash, peeled,
seeded, and cut into 1/2-inch cubes
Cooking oil for deep-frying


For batter, stir together the flour, cornstarch, salt, and pepper. Add water, baking powder, and baking soda. Stir batter just until combined. Add squash pieces to batter to coat. Batter should just cover squash pieces. Heat oil in a deep saucepan or skillet to 350°F. Drop batter by tablespoonfuls into hot oil; fry two or three at a time for I to 2 minutes or just till golden brown. Drain well on paper toweling. Serve hot at once, or hold in a 200°F. oven for 5 minutes till all fritters are cooked.

Note: Fritters can be served sprinkled with powdered sugar, or with papaya chutney or corn relish.