Thursday, February 9, 2012

Recipe for Indian Spiced Squash Fritters

Yield: 6 patties
Time: 20 minutes


  • 1 small acorn squash (1 cup mashed)
  • ½ cup cornmeal
  • 1 egg
  • Large pinch kosher salt
  • 1 tsp freshly ground pepper
  • 1 tsp Garam masala
  • ¼ cup olive oil (enough for shallow layer in frying pan)

  • Prepared chutney (like Major Grey’s)
  • Spiced yogurt (non-fat plain Greek yogurt mixed with garam masala)

  • Slice squash in half and remove seeds and stringy bits.
  • Wrap loosely in parchment paper and microwave for 8-10 minutes until steaming and soft.
  • Let cool and then scrape out cooked squash, discarding skin.
  • Mix squash, salt and pepper, egg, garam masala, and cornmeal together.
  • Heat olive oil over med-high heat.
  • When oil is hot, drop 1/6th  of mixture into oil and flatten; repeat with remaining mixture (but don’t overfill pan-cook in two batches).
  • Cook about 3 minutes per side until warmed through and crispy on outside.
  • Drain briefly on paper towels and serve hot (with chutney and/or spiced yogurt if desired).