Kabocha Squash Frittelle
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.
- 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
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.