The roasted flesh ended up in the fridge for a week, making me feel guiltier and guiltier for ignoring it and I decided it was going to become part of our usual Saturday brunch, come what may. Fritters seemed to be the obvious solution and a plan was hatched. Because the butternut squash was already flavoured with the Mititei mix, I didn't need to add too much seasoning - just a sprinkling of salt and pepper. Eggs and flour completed the fritter batter and I was all ready to go. When I was playing with the last half of the batter yesterday, I added some fresh thyme from the windowsill and it added a delicious herby note.
Roasted Butternut Squash Fritters
500g Butternut Squash flesh
100g Plain Flour
Salt and Pepper
3 tbsp Vegetable Oil
In a large bowl, mix together the butternut squash, eggs, flour and seasoning until really well combined.
Pour the oil into a large frying pan and heat for 2 minutes on a medium heat.
Using two tablespoons drop large spoonfuls of the batter into the pan. You should get 12 fritters from this mixture.
Cook for 4-5 minutes on each side and turn carefully (I found it easier using the two cleaned tablespoons rather than a spatula as the fritters are rather delicate).
The Hubs thinks they are excellent with tomato ketchup, but I think they'd be gorgeous with a relish or chutney too. What would you serve them with?