Surprise! It’s National Fritter Day. No, I’m not making it up. It really is. Not that I would ever need a publicly anointed occasion to enjoy these crispy, tender little marvels – and I urge you not to conform to a once-a-year indulgence of these tasty bites.
I probably should have posted these last week for Thanksgiving, but again, why be beholden to a holiday? They will be devoured equally as fast on a Tuesday night as they will on Thanksgiving or Christmas. And unlike most Thanksgiving sides, this one won’t take you the better part of a day to make. You’re welcome!
Butternut squash is the foundation of these fritters with some onion and shallot thrown in for good measure. Start by saut?eing the vegetables to soften them a bit.
Stir in the flour and spice mixture and then the beaten eggs to form the batter. Next comes the lemon zest. Did I mention the zest? It really brightens this dish.
In fact, I’ve added it to the fritter batter and to the luscious ch?vre topping. I know. CH?VRE! I’m doing my happy dance! Okay, the topping isn’t mandatory. These fritters are good no matter what! But a dab of melty-lemon kissed goat cheese atop a hot, crispy butternut fritter? C’mon!
What are you waiting for?
- 1/2 peeled and seeded butternut squash, grated
- 1/2 teaspoon kosher salt
- 4 green onions, thinly sliced
- 1 shallot, minced
- 2 tablespoons olive oil
- zest of one lemon
- 1/2 cup self rising flour
- 1/8 teaspoon (or more) cayenne pepper
- 1/4 teaspoon black pepper
- 2 eggs, lightly beaten
- 2 tablespoons olive oil + 2 tablespoons canola oil for frying
- 4 ounces chèvre (goat cheese)
- 5 tablespoons cream
- zest and juice of one lemon
- 1/2 teaspoon black pepper
- In a small bowl combine the goat cheese and cream. Stir until smooth and creamy. Add lemon juice, zest and black pepper, stir to combine and set aside.
- Preheat oven to 300 degrees. Line a baking sheet with paper towels and set aside.
- Heat oil over medium heat in a 9-10" skillet. Add the butternut squash and kosher salt and sauté for 5 minutes until squash is slightly softened. Stir in the green onion and shallot and sauté for an additional 2-3 minutes. Remove from heat and stir in the lemon zest. Set aside.
- Mix the flour, cayenne pepper and black pepper together and sprinkle over the butternut squash. Stir until well combined. Add the eggs and stir to combine - until the batter is just moist.
- In a heavy bottomed skillet (cast iron or enamel coated like Le Creuset works great) heat the olive and canola oil until very hot, but not smoking. Spoon heaping tablespoons of butternut squash batter into the pan and flatten with the back of a spoon. Don't crowd the pan -- work with only 3-4 fritters at a time. Cook for 3-4 minutes until browned and crispy then carefully flip the fritters and brown on the other side. Transfer the fritters to the paper towel lined pan and keep warm in the oven, while you continue to make the rest of the fritters.
- Serve fritters hot. Have your guests top the warm fritters with a spoonful of the lemon chèvre which gets delightfully gooey.