Friday, September 28, 2012

Squash Fritters

Since my friend was in town, that was a special occasion. Special occasions warrant cracking out the 4-cup deep fryer that my roommate gave to me a couple years ago. Best (and worst-for-me) xmas present ever. We made tempura green beans (and a delicious wasabi sauce to boot), jalapeño poppers (amazing using fresh, local jalapeños), potato fries (your standard cut, throw in oil, salt-to-taste), but best of all: These squash fritters. These are basically little delicious rosemary-squash soufflés.

Squash Fritters
from What About Second Breakfast?

1.5 cups pumpkin or squash puree
2 large eggs
1/2 cup flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cups grated Parmesan
2 Tbs. fresh rosemary, chopped
oil for deep frying (I used peanut oil)

1. Fill deep-fryer to marked level, and heat.
2. Beat eggs in medium bowl. Stir in squash purée with eggs. In another bowl, combine flour, baking powder, and salt. Combine flour mixture in with the purée mixture. Add Parmesan, rosemary, and pepper. Stir until it just comes together.
3. When oil is at temperature (340F), scoop 1 Tbs. of dough into the oil, being careful not to get splashed with hot oil. Cook until golden brown on both sides, making sure to turn fritters so both sides get cooked.
4. Remove fried fritters with a slotted spoon and place on a plate lined with paper towels. Serve immediately.

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