They'll be lining up at the stove for these fritters to come out of the pan. This recipe is adopted from "Good Things To Eat" by Rufus Estes, 1911.
- Cook the squash, peel, mash it (add no butter or milk, just plain.) Measure out the two cups / 500 ml into a medium sized bowl.
- Start heating some oil in a frying pan.
- To the squash, add the milk, the egg (beaten), the salt, pepper to taste and the baking powder. Mix well.
- Drop by spoonfuls into the heated oil, fry until set, warmed through and golden brown on both sides.
- Serve hot.
1 pound (450g) of squash, cooked and peeled, will give you the amount of mashed squash you need for this recipe. Use whatever flavour / kind of winter squash you prefer.
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