Light puffed squash fritters flavoured with cinnamon and ginger
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
