These fritters are perfect for brunch or dinner. Serve with sourdough toast, crispy bacon and a poached egg for a winning combination. This recipe uses up any remaining roast butternut squash from previous recipes making it cheap, quick and easy.
Cooking Time: 15 minutes (plus roasting time)
Makes: 16 small fritters
Ingredients
1/2 roasted butternut squash, de-seeded
100 g self raising flour
1 large egg
150 g low fat cottage cheese
salt and pepper
2 tbsp olive oil
knob of salted butter
small handful of fresh sage leaves
Method
1. Mash the butternut squash in a bowl with the flour, egg, cottage cheese and a good pinch of salt and pepper.
2. Put a large non stick frying pan over a medium heat with the olive oil.
3. Add heaped tablespoons of the mixture into the pan in batches, cooking until golden on one side.
4. Flip the fritters, before adding the butter and sage leaves to the pan. Crisp up the sage leaves in the oil and butter. Flip the fritters again to fully coat them in the sage infused oil. 5. When golden brown on both sides, remove the fritters from the pan and place on paper towel to remove excess oil. Try them served with toasted sourdough, crispy bacon, poached eggs and a side of salad.
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