Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Steam 700 grams of peeled and chunked butternut squash until very tender, then mash the squash thoroughly in a large bowl.

2. 2

   Season the mashed butternut squash with 1 teaspoon of salt and 0.5 teaspoon of black pepper, mixing until well combined.

3. 3

   Form the seasoned butternut squash mixture into 8 uniform patties, each about 1.5-2 centimeters thick.

4. 4

   Prepare two shallow dishes: one with 0.25 cup of all-purpose flour, and another with a mixture of 0.25 cup all-purpose flour whisked together with 0.25 cup of water to create a thin slurry.

5. 5

   Coat each butternut squash patty by first dredging it in the dry all-purpose flour, then dipping it into the flour and water slurry, and finally pressing it firmly into 1 cup of panko breadcrumbs until completely covered.

6. 6

   Heat 3 to 4 cups of vegetable oil in a deep pot or Dutch oven to 175-180 degrees Celsius.

7. 7

   Carefully deep-fry the coated butternut squash patties in batches for 3 to 4 minutes per side, or until golden brown and crispy.

8. 8

   Remove the fried patties from the oil and place them on a wire rack set over paper towels to drain any excess oil before serving.