A Fritter Affliction

Contributor Jim Dixon of RealGoodFood has been plagued, as happens often with those of the foodie persuasion, with a passion for fried hunks of dough. We sympathize and send our condolences, wishing him a recovery in due time.

My fritter affliction continues. They’re fairly easy, cook quickly and are perfect to eat in the kitchen while the rest of dinner is cooking. Lately I’ve been making the little fried things with squash and cornmeal (actually the finely ground corn from Ayers Creek Farm, available periodically at the Hillsdale Sunday Farmers Market). Here’s what I do:

Squash Fritters

Peel, seed and cube a butternut squash. Put the cubes in a glass bowl with about a quarter cup of water, cover and microwave for 4-5 minutes or until easily mashed (if you’re microwave-averse, steam them). Combine about a cup and half of the mashed squash with an equal amount (more or less) of ricotta, about a half cup each of cornmeal and bread crumbs, a couple of eggs, a handful of grated Parmigiano, a finely chopped shallot, and salt. The mixture should hold together but not be too dry.

Use two soup spoons or your hands to form patties about the size of an egg or walnut, slide them into a skillet slicked with a generous amount of good olive oil, flatten gently with a fork, and cook until nicely browned on both sides. Sprinkle with flor de sal and eat immediately.

Photo from The Leftover Queen.