Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and grate 1 medium butternut squash, which should yield approximately 2 cups, into a large mixing bowl.

2. 2

   Finely chop 0.5 cup of macadamia nuts and add them to the grated squash along with 1 large egg, 2 tablespoons of coconut milk, 2 chopped green onion stalks, 1 teaspoon of grated fresh ginger, 1 minced garlic clove, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

3. 3

   Incorporate 0.5 cup of all-purpose flour into the butternut squash mixture and stir vigorously until all ingredients are uniformly combined, forming a thick, cohesive batter.

4. 4

   Pour 3 cups of vegetable oil into a large deep skillet or heavy-bottomed pot and heat over medium-high flame until the oil registers approximately 350°F (175°C) on a thermometer.

5. 5

   Carefully drop individual heaping tablespoons of the prepared butternut squash mixture into the preheated hot oil, flash-frying each side for about 2 to 3 minutes until they achieve a vibrant golden-brown color and are cooked through to the center.

6. 6

   Simultaneously, prepare the lilikoi glaze by combining 0.5 cup of lilikoi (passion fruit) juice and 2 tablespoons of honey in a small saucepan over medium heat, bringing it to a gentle simmer for 2 minutes, then stirring in a slurry made from 1 teaspoon of cornstarch mixed with 1 tablespoon of water if a slightly thicker glaze consistency is preferred.

7. 7

   Using a slotted spoon, carefully remove the cooked golden-brown fritters from the hot oil and transfer them to a plate generously lined with paper towels to effectively drain any residual excess oil.

8. 8

   Present the Lilikoi Glazed Macadamia Butternut Fritters immediately, ensuring a generous drizzle of the warm, fragrant lilikoi glaze over each serving before enjoying.