Recipe: Acorn Squash Fritters

catherine1-final

Leftovers are very polarizing – some people absolutely love them, while other people dislike them. When I see leftovers, I see them as a mealtime challenge. How do I take this food and use it to create a brand new dinner that my family will love. It is definitely a great way to get inventive in the kitchen!

While certain leftovers can easily be transformed into new dishes (grilled chicken, leftover grilled vegetables, leftover roasted potatoes), some pose a bit of a creative struggle. What to do with leftover rice, beef stew, or hardboiled eggs? I hit a leftover roadblock when I had a bunch of leftover roasted acorn squash halves sitting in my fridge. My family was pretty “squashed” out at that point, so I needed to come up with a leftover reboot… fast!

I decided to pull from previous leftover reinvention experiments when I took leftover mashed potatoes and turned them into the most delicious fritters I ever ate. Mashed acorn squash has the same consistency as mashed potatoes, right? So I decided to take a chance and try to turn the roasted acorn squash into fritters. The gamble paid off because they are now part of our leftover recipe stash. Bonus? They couldn’t be more easy to make!

It starts with some leftover roasted acorn squash.

catherine1-4

 

 

 

 

 

 

 

 

 

If you don’t have any squash leftover, you can roast some up just for the fritters. Halve a medium-sized acorn squash and scoop out the seeds. Brush the cut side of the squash with some olive oil and sprinkle with kosher salt, black pepper, and some brown sugar. Roast in a 400 degree oven for 45-60 minutes or until the squash flesh is fork tender. Let it cool slightly before removing the flesh from the skin.

Then mash up the squash with a fork. I like to leave a bit of texture in the squash.

catherine1-5

 

 

 

 

 

 

 

 

 

Add in an egg.

catherine1-2

 

 

 

 

 

 

 

 

 

And then some salt, pepper, and baking powder and stir to combine. The baking powder helps the fritters rise slightly and gives the fritter a lighter texture.

catherine1-3

 

 

 

 

 

 

 

 

 

Then sprinkle over some flour and gently mix together with a fork. When the batter just comes together, stop mixing and pop the bowl into the fridge as the oil comes to temperature.

catherine1-1

 

 

 

 

 

 

 

 

 

I pan-fried the acorn squash fritters in a little bit of canola oil – just enough to barely put a layer on the bottom of a skillet. Cook the fritters for 1-2 minutes per side or until golden brown.

catherine1-6

 

 

 

 

 

 

 

 

 

Then flip and cook for another 1-2 minutes. A word of warning… THIS IS HOT OIL, SO PLEASE, PLEASE BE CAREFUL. If you have small kids or pets running around, I would wait to fry these up until the little ones are safely away from the stove.

catherine1-7

 

 

 

 

 

 

 

 

 

When both sides are golden brown and delicious, remove the fritters to a paper towel-lined plate to drain off the excess grease. Fry up the rest of the fritters.

After all the fritters have been made, it’s time to eat!

catherine1-8

 

 

 

 

 

 

 

 

 

I served them up with a side of yogurt-dill sauce, a quick combination of Greek yogurt, garlic, and fresh dill. It adds a nice tangy bite to the sweet fritters.

I hope you enjoy this easy recipe that takes your leftovers to a whole new level!

Check out more of Catherine’s delicious recipes by visiting Simply A (RD) Foodie and come back here every Wednesday for new recipes!

Recipe: Acorn Squash Fritters

Total Time: 25 minutes

Serving Size: 3

Ingredients

    For the fritters:
  • 1/2 a medium-sized acorn squash, roasted and peeled
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon baking powder
  • 1/2 cup + 2 tablespoons flour
  • Vegetable oil for frying
  • For the sauce:
  • 6 oz plain, nonfat Greek yogurt
  • 1-2 cloves of garlic, minced finely
  • 2 teaspoons white vinegar
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon olive oil
  • Salt and pepper to taste

Instructions

  1. In a large bowl, add in the roasted acorn squash. Mash the squash with a fork to desired consistency – I like mine almost smooth but with a few small chunks.
  2. Add in the egg, salt, pepper, and baking powder. Stir to combine. Add in the flour and combine gently until batter just comes together. Pop the bowl into the fridge as the oil comes to temperature.
  3. In a skillet with high sides set over medium heat, pour in just enough vegetable oil to barely coat the surface. When the oil starts to glisten, portion out heaping tablespoons of batter into the skillet to form the fritters. Cook the fritters for 1-2 minutes per side or until golden brown.
  4. Carefully flip the fritters over and cook for an additional 1-2 minutes. A word of warning… THIS IS HOT OIL, SO PLEASE, PLEASE BE CAREFUL. If you have small kids or pets running around, I would wait to fry these up until the little ones are safely away from the stove.
  5. Remove the cooked fritters from the oil onto a paper towel-lined plate to drain off any excess grease. Finish cooking the remaining fritters.
  6. To make the sauce – combine all sauce ingredients in a small bowl. Mix to combine.
  7. Serve the fritters with the sauce. Enjoy!

Nutritional Information:

168 calories | 2gm fat | 1gm saturated fat | 32gm carbohydrates | 382mg sodium | 2gm fiber | 6gm protein | 71gm cholesterol

http://im-perfectmagazine.com/recipe-acorn-squash-fritters/
Our Writers

Catherine is a registered dietitian, whose love of all things food and cooking started during her study abroad in Italy. She believes that all foods fit into a healthy diet (even chocolate cake), food tastes better when you cook it yourself, and that a well-stocked pantry is a lifesaver. Check her out at Simply a (RD) Foodie.

Comments are closed.