1 small Butternut squash
1/2 cup of strong cheddar
1/2 ball of Mozzarella Cheese
1/2 cup of Ricotta cheese
1/2 tsp curry powder
1/2 tsp curry powder
Chopped parsley
pinch of slat
1 Egg
1 cup of bread crumbs (you may need a little more or less)
Heat oven to 200C. Halve the squash, deseed and cut into small chunks.
Toss with olive oil in a roasting tin, season with Salt and roast until tender and slightly charred on the edges.
Toss with olive oil in a roasting tin, season with Salt and roast until tender and slightly charred on the edges.
In a large bowl mash the roasted squash to a puree as good as you can it does not have to be super fine.
Add cheeses, spices, chopped parsley and a pinch of salt if required. Mix until well combined.
Slowly add 3/4 of the breadcrumbs and mix well. The "dough" will be wet to handle but you should be able to form balls. Add more breadcrumbs if until you reach this stage.
Add cheeses, spices, chopped parsley and a pinch of salt if required. Mix until well combined.
Slowly add 3/4 of the breadcrumbs and mix well. The "dough" will be wet to handle but you should be able to form balls. Add more breadcrumbs if until you reach this stage.
Chill for 10-15 minutes before forming slightly larger than walnut sized balls.
Heat a good amount of oil in a frying pan and fry at a medium heat until both sides are nicely golden brown.
Hi Elisa,
ReplyDeleteWe grow Butternut Squash in our garden and we will just love these fritters, can't wait to try them. Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
What a great use for butternut squash. These would be a winner at a superbowl party.
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