Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and grate 1.5 cups of butternut squash into fine shreds and set aside in a medium bowl.

2. 2

   In a separate large bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined.

3. 3

   In another small bowl, whisk 0.75 cup of milk, 1 large egg, and 2 tablespoons of melted unsalted butter, then pour the wet ingredients into the dry mixture along with the grated butternut squash, stirring until just combined and a thick batter forms.

4. 4

   Heat 2 cups of canola oil in a large heavy-bottomed skillet over medium-high heat until it reaches 350-375°F (175-190°C), then carefully drop 2-tablespoon portions of the fritter batter into the hot oil, flash-frying them for 2-3 minutes per side until golden brown and cooked through.

5. 5

   Carefully remove the cooked fritters with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

6. 6

   While the fritters are cooking, combine 0.5 cup of maple syrup with 0.25 cup of chopped pecans in a small saucepan and heat over low heat for 2-3 minutes, stirring occasionally, until warmed through and fragrant.

7. 7

   Arrange the warm flash-fried butternut squash fritters on a serving platter and drizzle generously with the maple-pecan mixture before serving immediately.