These golden, crispy fritters showcase the natural sweetness of roasted butternut squash in a light, fluffy batter, served alongside a creamy garlic aioli that perfectly complements the autumn flavors.
Recipe Details
Ingredients
- 900g butternut squash, peeled and cubed
- 30ml extra virgin olive oil
- 5ml kosher salt
- 2.5ml freshly ground black pepper
- 125g all-purpose flour
- 30ml cornstarch
- 5ml baking powder
- 2.5ml smoked paprika
- 2.5ml garlic powder
- 2 large large eggs, beaten
- 120ml whole milk
- 3 stalks green onions, finely chopped
- 15ml fresh sage, chopped
- 60g Parmesan cheese, grated
- 500ml vegetable oil for frying
- 120ml high-quality mayonnaise
- 3 cloves garlic, minced
- 15ml fresh lemon juice
- 5ml lemon zest
- 2.5ml Dijon mustard
- 15ml extra virgin olive oil
- 15ml fresh chives, chopped
Instructions
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Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
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Toss 900g butternut squash with 30ml extra virgin olive oil, half the 5ml kosher salt, and 2.5ml freshly ground black pepper. Spread on the prepared baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
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Let roasted squash cool slightly, then mash with a fork or potato masher until mostly smooth with some small chunks remaining. Set aside to cool completely.
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Meanwhile, prepare the aioli by whisking together 120ml high-quality mayonnaise, 3 cloves garlic, 15ml fresh lemon juice, 5ml lemon zest, 2.5ml Dijon mustard, and 15ml extra virgin olive oil until smooth. Season with salt and pepper to taste. Refrigerate until needed.
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In a large bowl, whisk together 125g all-purpose flour, 30ml cornstarch, 5ml baking powder, 2.5ml smoked paprika, 2.5ml garlic powder, and remaining 5ml kosher salt.
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In another bowl, combine 2 large large eggs, 120ml whole milk, 3 stalks green onions, 15ml fresh sage, and 60g Parmesan cheese. Add the cooled mashed squash and mix well.
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Pour the wet ingredients into the flour mixture and stir just until combined. Don't overmix - the batter should be thick but scoopable.
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Heat 500ml vegetable oil for frying in a large, heavy pot to 180°C (350°F). Line a baking sheet with paper towels.
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Using a small ice cream scoop or tablespoon, carefully drop spoonfuls of batter into the hot oil, working in batches of 4-5 fritters to avoid overcrowding.
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Fry for 2-3 minutes per side until golden brown and crispy. Use a slotted spoon to transfer to paper towels to drain.
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Season hot fritters immediately with a pinch of salt. Garnish aioli with 15ml fresh chives and serve alongside the warm fritters.
Tips
Squash Preparation: Choose a butternut squash that feels heavy for its size with unblemished skin. Pre-cut squash from the store works fine but roasting whole pieces develops better flavor.
Roasting for Flavor: Don't skip the roasting step - it concentrates the squash's natural sugars and adds depth of flavor that you can't achieve by simply steaming or boiling.
Moisture Control: Let the mashed squash cool completely before mixing with other ingredients. Excess heat and moisture can make the fritters fall apart during frying.
Oil Temperature: Maintain proper oil temperature for crispy fritters. Too low and they'll be greasy; too high and they'll burn before cooking through.
Batter Consistency: The batter should hold together when scooped but not be so thick that the fritters are dense. Add a tablespoon of milk if too thick, or flour if too thin.
Serving Temperature: These fritters are best served immediately while hot and crispy. If making ahead, reheat in a 200°C (400°F) oven for 5 minutes to restore crispiness.
Aioli Variations: Try adding roasted garlic instead of raw for a milder flavor, or stir in fresh herbs like basil or thyme to complement the squash.
Make-Ahead: The roasted squash can be prepared up to 2 days ahead. The aioli also improves when made a day in advance as flavors meld together.