Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and deseed 1 medium butternut squash, then cut it into 1-inch cubes and steam until very tender, which takes approximately 15 minutes.

2. 2

   Transfer the steamed butternut squash cubes to a large bowl and mash them thoroughly with a fork or potato masher until a smooth purée forms.

3. 3

   Finely dice 1 small red onion and 1/2 red bell pepper, then sauté them in 1 tablespoon of olive oil over medium heat for 5 minutes until softened and translucent.

4. 4

   In a separate medium bowl, whisk together 2 large eggs and 1/2 cup whole milk, then stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon aji molido, 2 tablespoons chopped fresh parsley, 1 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper.

5. 5

   Add the sautéed onion and bell pepper mixture to the mashed butternut squash, then gradually fold in 1 cup all-purpose flour and 1 teaspoon baking powder, alternating with the egg and milk mixture, mixing until a thick, uniform batter is achieved.

6. 6

   Heat 4 cups of vegetable oil in a deep heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C), or until a small piece of batter sizzles immediately upon contact.

7. 7

   Carefully drop tablespoon-sized portions of the butternut squash batter into the hot oil, frying 3-4 fritters at a time for 3-4 minutes per side, turning them once, until they are golden brown and puffed.

8. 8

   Remove the cooked fritters using a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil, then serve immediately while hot.