Crispy Pumpkin Fritters (Print Version)
# Ingredients:
01 -
2 cups shredded squash (I went with butternut).
02 -
1/2 onion, diced.
03 -
1 big egg.
04 -
1/4 cup plain flour.
05 -
1/4 cup freshly shredded parmesan.
06 -
1/4 teaspoon of salt, or adjust it.
07 -
A sprinkle or two of chili flakes or black pepper.
08 -
1/2 to 1 teaspoon parsley (use 1/2 to 1 tbsp if fresh and chopped).
09 -
1 to 2 tablespoons of olive oil.
# Instructions:
01 -
Take the squash and shred it, then press excess moisture out. Toss it into a medium bowl, mix in the onion, egg, flour, parmesan, salt, pepper, and parsley. Stir it all up till combined. Shape it into patties or drop dollops onto the pan and flatten lightly (I made six).
02 -
Heat olive oil in a medium skillet, then fry the patties or spoonfuls in batches of three. Let them cook until golden brown on both sides. Move them to a plate covered with paper towels and dig in while warm.
# Notes:
01 -
Serve the patties hot or let them cool to room temp.
02 -
Perfect for snacks or as a side dish.