Squash Fritters and Sweet Soy Dipping Sauce

FoodJournal | December 20, 2018

We can’t believe that Christmas and New Year’s Eve are right around the corner. How does it seem to sneak up on us every single year?! You would think that with everything Christmas going on here at Pineridge Hollow, that we would be more than prepared, but somehow the busyness of the season still seems to take us by surprise. Christmas is a time of celebrating and entertaining, both with great food. Although the food is always great, sometimes we can get tired of the same things time and time again. So, why don’t you try something new this year? Below is a simple recipe, created by our chef Colin Dick, for delicious squash fritters. Everyone will love it!

 

Squash Fritters

 

Butternut squash, grated x 500g ~1/2 a small squash

Carrot, grated x 75g ~ 1 large carrot

Green Onion, thinly sliced x 25g ~1 large 

Cilantro, roughly chopped x 1/2 small bunch 

Cornstarch x 200ml

All purpose flour x 200ml

Water x 250ml

Curry Powder x 15ml

Salt x 7.5ml

 

 

Start by mixing together the cornstarch, flour, curry powder and salt until well combined. Then add the water and make into a thick batter. Add all the vegetables to the batter and work in using your hands until everything is evenly distributed. Let mixture rest for about 10 minutes.

While mixture is resting, heat enough oil to fry in a tall sided pot on medium heat, about 2 inches. Test oil by dropping a bit of batter in and if it starts to bubble you are good to go, or if a thermometer reads 300°F. Fry tablespoon sized amounts of the batter until golden brown. Remove from oil and transfer to a paper towel lined plate to soak up the excess oil.

 


sweet soy dipping sauce

Brown sugar x 30ml

Soy Sauce x 90 ml

Rice Vinegar x 30ml

Water x 90ml

Sesame oil x 15ml

Birds eye chili, sliced thin x 1

 

In a small pot bring all ingredients to a boil to dissolve the sugar evenly. Leave warm if you prefer a warm sauce or cool and serve. Add chilies for the optional kick!


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