Sweet Butternut Squash Fritters
It’s officially autumn! The air is crisp, school is in full swing, and we all need a few fresh recipe for this round of seasonal crops. Sweet Butternut Squash Fritters make a perfect addition to your fun food ideas for kids, and beautifully sweet rings are an ideal finger food for your little ones. Healthy toddler snacks and food your whole family will beg for, anyone? Look no further!
Butternut squash is a must-have in your healthy fall kitchen. They are low in fat, as well as loaded with fiber and an array of bone-strengthening vitamins and minerals. They’re also kind of funny to look at, so you may just spark inquiring little minds!
This healthy finger food is super simple to prepare, also! Preheat your oven, then slice the squash into rings before coating them lightly with rapeseed oil. Baking the tough butternut squash for about 15 minutes before it’s fried helps to soften it, keeping your batter from browning too deeply. You’ll want to remove the squash when it’s al-dente—soft but definitely not floppy.
While they’re cooling (and baby’s waiting anxiously for a healthy snack), create your batter by mixing the dry and wet ingredients separately. Form a well in the flour for the milk mixture, pour, then whisk until smooth!
After that, coat each ring, fry until golden on both sides, and dust them down with coconut sugar and cinnamon. There you have it! These are incredibly delicious—a true taste rival to classic apple fritters—and a fantastically healthy finger food that is sure to be requested time and time again.
Finger Food Ideas for Kids
Taste and Rate (pretty please)
We are making a huge effort to better ourselves here at Baby Led Feeding, so if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook.
Aileen xoxox
Sweet Butternut Squash Fritters
Prep time
10 minutes
Cook time
20 minutes
Servings
2 Adults + 2 Children
Ingredients
1 Butternut Squash Peeled
Light drizzle rapeseed oil
130g (1 cup) plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
180ml 3/4 cup cup milk
1 egg
2 tablespoons melted butter
1 cup rapeseed oil for frying
Kitchen paper (to remove excess oil)
1 tablespoon coconut sugar
1 teaspoon cinnamon
Method
- Pre-heat oven to 180ºC.
- Slice the butternut squash into rings, then place onto a baking tray lined with parchment paper. Drizzle over the rapeseed oil and then use your fingers to completely coat both sides.
- Bake in the oven for 15 minutes, until the butternut squash al-dente (soft but not floppy), then remove from the oven and cool fully uncovered.
- To make the batter, add the dry ingredients to a bowl.
- In a jug, whisk together the milk, egg and melted butter.
- Make a well in the centre of the flour then whisk in the wet mixture until it forms a smooth batter.
- Heat the rapeseed oil in a frying pan, then dip the butternut squash into the batter and fry until golden both sides.
- Remove from the oil then place onto a plate lined with kitchen paper towels.
- In a small bowl mix together the coconut sugar and cinnamon. Sprinkle about 1/2 a teaspoon only onto each portion. Serve warm.
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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