- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 3/4 cup milk
- 1 tsp. vanilla extract
- 1 cup grated butternut squash
- As needed canola oil for frying
- As needed cinnamon sugar to coat fritters after frying
Sift together the first 4 ingredients into large bowl.
In a separate bowl, whisk together the eggs, milk and vanilla extract. Now, pour the egg mixture into the flour mixture and whisk gently just to combine. Cover and let batter chill for 30 minutes.
Meanwhile shred your butternut squash.
Remove the batter from the refrigerator and gently stir in the grated squash.
To fry the fritters, heat a pot no more than halfway filled with canola oil to 350ºF. Drop the batter into the oil in tablespoons, allowing space between each.
Fry in small batches of only 3 fritters at a time for about 2 minutes, turning occasionally until medium golden brown. Drain briefly and coat with powdered sugar.
This recipe makes about 18 fritters.