Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and grate 1.5 pounds of butternut squash using a box grater or food processor.

2. 2

   In a large mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, 0.5 teaspoon of ground cinnamon, and 0.25 teaspoon of ground nutmeg, mixing thoroughly.

3. 3

   Whisk together 1 large egg and 0.5 cup of milk in a separate bowl, then add the wet ingredients to the dry ingredients and mix until just combined, creating a thick batter.

4. 4

   Gently fold in the grated butternut squash into the batter until evenly distributed.

5. 5

   Heat 3 cups of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C), then carefully drop the batter by the spoonful, about 2 tablespoons per fritter, into the hot oil and flash-fry for 2-3 minutes per side until golden brown and cooked through.

6. 6

   While the fritters are frying, combine 0.5 cup of pure maple syrup, 0.25 cup of chopped pecans, and 2 tablespoons of unsalted butter in a small saucepan over medium heat, stirring until the butter melts and the mixture is warm and slightly thickened.

7. 7

   Remove the flash-fried butternut squash fritters from the oil with a slotted spoon, place them on a wire rack lined with paper towels to drain excess oil, and then drizzle generously with the maple-pecan mixture before serving immediately.