October’s harvest in the kitchen
We only planted one squash plant in our new raised veg beds this year as we’re a bit limited for space and it was a good job as it grew so well it almost overtook the courgettes! We’ve just harvested 9 squash from the one plant. A couple of them were split which is simply caused by the weather variations we’ve had this year so I’m using those straight away. The others will keep for a couple of months easily in our cool dark potting shed.
This recipe is the one that I was going to cook up at the RHS Harlow Carr Autumn Inspiration weekend this month which unfortunately was cancelled due to Storm Babet but it’s so delicious and simple to do that I thought I’d share it anyway!
Cheesy butternut squash fritters with sage dip
Makes 8-10
1 egg
400g squash, grated coarsely
45g plain flour (gluten free works)
Tbspn fresh sage, chopped
1 garlic clove, crushed
S&P
80g strong white cheddar or mozzarella
Tbspn oil for frying
For the dip:
½ cup of Greek full fat yoghurt
1tsp runny honey
1 tsp olive oil
1 dessertspoon chopped sage
S&P
- Make the dip first so that it has time to develop its flavours – simply mix all the ingredients together and leave to stand
- In a large bowl beat your egg then add in the grated squash, flour, cheese, herbs, garlic and S&P.
- Stir well until everything is combined
- Heat some oil in a frying pan on a medium heat and spoon in about a ¼ cup of the mixture into the pan. Flatten down with a spatula into a circular shape and tidy up the edges
- Cook for about 4 minutes then carefully flip to cook the other side until golden brown. Transfer to a paper lined baking sheet and keep warm whilst you fry the remaining batter
Serve warm with the dip on the side or drizzled on top of the fritters
Try these as a bite sized fritter with a dollop of the dip on top as a [party nibble or top with some garlic and herb cream cheese
The fritters freeze well or will keep in the fridge for a couple of days then simply reheat in a frying pan or the airfryer