Curried butternut squash fritters
This full-flavored dish is an alternative to the average pancake.
Here’s a recipe for fritters with a twist. It includes some potato, but squash and a touch of curry make this pancake pleasingly different.
In Israel, butternut squash is called dalorit.
Like the fried potato pancakes recipe, this assumes you’re using a food processor, although a hand grater works here, too.
- 1/2 medium butternut squash (about 1 1/2 cups, grated)
- 2 medium potatoes (approximately 1 1/2 cups)
- 1 large onion
- 4 eggs
- 1 cup flour
- 1 teaspoon salt
- 2 teaspoons fresh, fragrant curry powder
- 1 tablespoon baking powder
- Oil for shallow frying
Peel the squash, the potatoes and the onion. Cut into chunks for the food processor, leaving the onion separate.
Grate the squash and potatoes, using the fine grating disk.
Put the grated stuff in a sieve and rinse it to avoid discoloration. Drain and put into a large bowl.
Rinse out the food processor and fit the steel knife in.
Put the onion chunks and the eggs into the bowl of the food processor, adding the salt and the curry.
Whirl the onion/egg mixture until the texture of the onions is only slightly rough – you don’t have to let it go until it’s smooth.
To the bowl with the grated vegetables, add the onion/egg mixture. Mix well.
Stir the flour in, adding the baking powder. Mix well again.
Put a little oil into a griddle and start heating it up. When the oil shimmers, fry the fritters. A 1/4-cup measurement makes convenient-sized fritters.
These fritters hold together well and can take turning over a few times. Fry until both sides are golden. You will need to renew the oil between batches, although these need comparatively little.
Drain briefly on paper towels. Serve hot. Place them next to a bowl of chutney – this is a delicious topping. (The photo above shows an apricot chutney I made.) Set down a bowl of sour cream too, for those who prefer it.
These fritters freeze well. If you want to cook ahead of time, freeze them in one layer, then put them into a Ziploc or freezer container. Ten minutes in a good, hot oven, and they’re ready to serve.