Winter Squash Fritters

Winter Squash Fritters
Winter Squash Fritters

A nice crunchy complement to the creamy bisque, our fritter is made with spaghetti squash cooked and blended with white cheddar, thyme, egg, flour, baking soda, salt, white pepper and a pinch of ground mustard. (The fritter is round like a crab fritter not like the traditional squash fritters that are usually flat like a pancake.) We set the fritter in the bisque with half above the surface so it absorbs some of bisque flavors.

Winter Squash Fritters

Serves 4


1/2 spaghetti squash, steamed until soft
1/2 teaspoon salt kosher
1 pinch dry mustard
1/4 teaspoon thyme, fresh chopped fine
1 cup white cheddar cheese, shredded
2 each eggs whole
1/4 cup milk
2 1/2 cups flour
1 tablespoon baking powder

  • Cut squash in half and steam until fork tender.
  • Let squash cool. Remove the seeds and then scrape out into bowl.
  • Add salt, mustard, thyme, cheese, eggs and milk.
  • In a separate bowl sift flour and baking powder together.
  • Heat fryer or frying oil to 350 degrees.
  • Mix flour into squash mixture one cup at a time and fold with hands not to over mix.
  • Spoon 1 fritter into oil and cook turning until golden brown (about 90 seconds)
  • Let fritter drain on paper towel lined dish and then open to make sure it is cooked through. Taste for salt and adjust as needed.
  • Fry all the fritters in stages and serve hot.
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