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What's Up Magazine

Acorn Squash Fritters

Nov 05, 2013 01:52PM ● By Cate Reynolds
We’re not saying that it is time to get your Thanksgiving affairs in order. We’re just saying that there are only three or four Thursdays until the big day and it wouldn’t hurt to get a bit prepared. Having a slew of fall appetizers and side dishes in line will help alleviate some stress once the Thanksgiving gets here. These acorn squash fritters are a great choice for fall. They utilize great fall produce - the acorn squash - and are a cinch to make. You’ll spend less time in the kitchen and more time socializing.


1 acorn squash, sliced in half and cleaned of seeds
1 egg, beaten
6 Tbsp. all-purpose flour
5 Tbsp. cornmeal
1 tsp. baking powder
1/2 tsp. smoked paprika
vegetable oil
salt and pepper


Preheat the oven to 375 degrees. Take the acorn squash and place it in a glass baking dish. Fill the dish with one and half inches of water. Place the dish in the oven and roast for 45 minutes until the flesh is tender. Let cool. Once cool, scoop the insides out into a bowl. Mash them until they resemble mashed potatoes. Add the beaten egg to the squash and mix well. In another bowl, combine flour, cornmeal, baking powder and paprika. Add the squash mixture to the flour and mix well until totally combined. Heat a pan filled with a half an inch of oil over medium-high. Once the oil is hot, drop the squash, by tablespoon, into the oil. Allow it to turn golden brown, then carefully flip. Once it is golden on the other side, remove it and set it on a paper-towel lined plate to drain. Repeat with the remaining squash. Sprinkle with salt and pepper.

Serves 4

--Kim Cooper--