Acorn Squash Fritters
This recipe is for your sweet tooth. While I have to admit that nearly every dessert imaginable is meatless (unless you ask a bacon fanatic), you may in keeping with a non-meat meal of vegetables, try this fabulous dessert/snack. These fritters are addictive. They are almost a warm cinnamon donut (but better).
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- 1 Large Acorn Squash, (enough to yield 1 ½ Cups of Cooked, Mashed Squash)
- 1 Ex. Large Egg
- 2 Tbsp. Melted Butter
- 1 Cup Granulated Sugar
- ½ tsp. Ground Cinnamon,
- ¼ tsp Ground Nutmeg
- 1 ½ cups Self-Rising Flour
- ¼ cup Pecan or Walnut Pieces
- Pre-heat oven to 375 F.
- Cut acorn squash in half lengthwise and scoop out the fibrous material and seeds.
- Spray a sheet pan or casserole dish with non-stick spray and place acorn squash halved, cut side down, with a small amount of water (1/2 cup or so) to create some steam.
- Cook in the oven approximately 45 minutes or until very tender.
- Remove the squash from the oven and cool until the cooked pulp can be scraped from the skin.
- Measure and mash (or puree) 1 ½ cups of the acorn squash then combine in a bowl with the butter, egg and sugar.
- Sift together the spices and flour and stir in with the pecan pieces.
- Heat oil in a saucepan to 350° F, leaving plenty of additional cooking space. Oil should be deep enough to cover fritters.
- Drop spoonfuls of batter into hot oil and fry on both sides until golden brown.
- Remove cooked fritters from hot oil with a slotted spoon, place on absorbent paper towel, then dredge in a mixture of cinnamon sugar. Serve.
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