I love everything about autumn. Sweaters, golden sunshine, long nights, rain, and winter squash.
Especially winter squash.
I picked up a kabocha squash at the Portland Farmers Market on Wednesday and roasted* it for dinner last night. Mashed with a bit of butter, salt and a drop of agave nectar, it was magnificent with pot roast.
I also got a few of the last ears of corn from the market. Hmmm. I was going to cook and freeze the corn but I decided to make corn fritters instead... squash and corn fritters! Fantastic.
Kabocha Squash and Corn Fritters
(loosely adapted from/inspired by a recipe on All Recipes-dot-com)
1 cup roasted Kabocha (or any sweet winter squash flesh like Red Kuri or even butternut) flesh
1/2 cup milk
1/4 cup butter, melted
1/3 cup flour
1/2 teaspoon baking soda
1 egg, beaten
1/2 cup coconut oil for frying the fritters
Put squash, corn, egg and flour in a mixing bowl. Mix with a paddle until combined. Mixing on low, slowly add melted butter. When combined, add baking soda. Slowly add half the milk. Continue adding the milk until the consistency resembles really thick pancake batter. It should stick to a spoon.
Heat a deep sided skillet to medium. Add coconut oil and fry fritters in batches until dark brown on both sides. Hold on a wire rack. Serve immediately.
They were so good!
Love big and eat well!
*cut into quarters, de seeded, wiped with coconut oil and roasted at 350 degrees F for an hour.