Photo by Stephanie Bourgeois


  • Vegetable oil as needed
  • 1 small kabocha squash
  • 4 eggs
  • 3/4 cup seltzer water
  • 1 3/4 cup all-purpose flour
  • 2 tablespoon baking powder
  • 2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon ground ginger

This recipe contains: Eggs, Wheat

Recipe notes: You can also make the fritelle with sugar pumpkin, the variety that’s commonly used for Thanksgiving pies. Increase the roasting time to 40 to 50 minutes.


Kabocha Squash Frittelle

Patrick Soucy

Ceia Kitchen + Bar, Newburyport, MA

Patrick Soucy served these pancake-like fritters at his Beard House dinner. Enjoy them alone or paired with your favorite ice cream.

Yield: 6 servings


Preheat the oven to 400°F. Line a rimmed baking sheet with foil and brush lightly with oil.

Cut the squash in half and scrape out the seeds with a spoon. Place the squash, cut side down, on the prepared baking sheet. Bake until tender when pierced with a paring knife, about 35 to 45 minutes. Let cool for 20 minutes.

When cool enough to handle, scoop the flesh out of the squash and place in a food processor. Purée until smooth. (The purée should be fairly dry. If the squash is too dry and won’t blend, add a tablespoon of water to get it spinning.) Measure out 1/2 cup squash purée and reserve. Save the remainder for another use.

In a medium bowl, combine the reserved squash purée, eggs, and seltzer water; whisk until smooth. In another bowl, whisk together the flour, baking powder, cinnamon, salt, sugar, and ginger. Add the dry ingredients to the squash mixture; whisk until just combined.  Cover and refrigerate for 20 minutes.

Heat a tablespoon of oil in a non-stick skillet or well-seasoned cast-iron skillet. Add 2 tablespoons of batter to the pan; cook over medium-high heat until golden brown, about 2 to 3 minutes. Flip and cook for another 2 to 3 minutes, until the other side is also golden brown. Serve warm.