Light puffed squash fritters flavoured with cinnamon and ginger

  • Serves: 4 people
  • Prep time: 25 minutes
  • Cooking time: 40 minutes
    • Irish
    • Vegetarian

    Squash Fritters with Caramel Sauce

    Recipe Information

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    1 x butternut squash

    2 x medium eggs

    2 x tsp baking powder

    Pinch salt

    Pinch black pepper

    1 x tsp ground ginger

    1 x tsp ground cinnamon

    200g plain flour

    200g light brown sugar

    125ml Single cream

    60g salted butter

    1 x tsp vanilla essence


    Peel the butternut squash, half and remove the seeds

    Measure out 500g and chop into chunks – use the rest in soups or sauces

    Put the 500g of butternut squash into a saucepan, cover with boiling water, bring to the boil, cover and simmer till tender – about 15 mins

    Drain well, liquidise the flesh or mash till smooth

    Put into a large mixing bowl, whisk in the eggs and the flour, baking powder, season with the salt, pepper, cinnamon and ginger and mix well

    To make the sauce – chop the butter into small chunks and put into a small pan with the cream, sugar and vanilla essence and cook gently till the sugar has melted and the sauce is a light brown fudge colour – stirring often as you cook

    Heat some oil in a saucepan till it reaches 325°C  – drop spoons of the batter into the hot oil and fry till they are golden brown, then remove with a slotted spoon

    Don’t overcrowd the pan, cook in batches – keep them warm while you cook the rest

    Serve the fritters alongside the caramel sauce