Butternut Squash Fritters
Butternut Squash Fritters! These delicious, bite-sized fritters are taken to the next level by two Italian classics: Grana Padano Cheese and Prosciutto di San Daniele. An elegant appetizer to share with cocktails for entertaining or a special occasion or for a stay at home happy hour.
Servings: 14 fritters
Equipment
- Grater
- Bowl
- Spatula or mixing spoon
- Spring-loaded cookie or ice cream scoop
- Large skillet
Ingredients
- 2 cups shredded butternut squash see notes
- ½ cup grated Grana Padano cheese
- 1 egg
- 2 cloves garlic minced or grated
- ¼ cup all purpose flour
- ½ teaspoon sea salt
- olive oil for frying
- 7 slices Prosciutto di San Daniele cut in half
Instructions
- In a large bowl, stir together shredded butternut squash, grated cheese, egg, garlic, flour and salt. Mix until well-combined.
- Heat oil in a large skillet over medium-low heat. (I like to spray the pan using my oil mister, but you can also simply add oil to pan and swirl to coat.) When hot, scoop the butternut squash mixture by the heaping tablespoon into the pan. Using a fork or spatula, pat each fritter down into a patty.
- Cook the fritters for about 2-3 minutes per side until they're set and no longer wet in the middle. The butternut squash shreds should soften and become tender. Continue until you've used all the mixture.
- Remove from the skillet and plate by adding a piece of prosciutto on top of each fritter and garnishing with a sprinkle of grated cheese if desired. Serve hot or warm.
Notes
- To shred butternut squash: Peel butternut squash. Chop the "neck" off and reserve the bottom half for another use. Using a shredded, carefully shred until you have 2 cups of shredded squash. You may also use the shredder setting on food processor if you have one.
- This recipe makes about 14 "appetizer-sized" butternut squash fritters, but you can also use a larger ice cream scoop and make entree-sized ones if you prefer. You should be able to get about 5-6 larger fritters out of the mixture.
- To keep fritters warm before serving, you can place them on a foil-lined baking pan in a 300 degree oven while you cook the other batches.