Sweet Butternut Squash Fritters
Low fat, high fiber, and an array of bone-strengthening vitamins and minerals for growing babies and toddlers. This is an easy healthy finger food.
Ingredients
- 1 Butternut Squash Peeled
- Light drizzle rapeseed oil
- 130 g 1 cup plain flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 180 ml 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.
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