Butternut squash and sage fritters
- September 2017
- Serves 4
- Hands-on time 30 min
Crispy butternut squash fritters topped with maple bacon and a crisp-fried egg – that’s our type of midweek meal.
- 18.7g (4.5g saturated)
- 44.1g (20.5g sugars)
- 2 large butternut squash (or 4 large sweet potatoes)
- 1 tbsp vegetable oil
- 1 finely chopped large onion
- 2 crushed garlic cloves
- ½ tbsp finely chopped fresh sage
- 3 tbsp plain flour
- 200g bacon lardons
- 1 tbsp maple syrup
- 12 sage leaves
- 4 crisp-fried eggs
- Peel and coarsely grate the butternut squash into 2 small bowls, then cover with heatproof cling film and microwave one at a time for 2 minutes or until tender. Cool slightly, then put into a square of muslin or a clean J-Cloth and squeeze out as much liquid as possible. Transfer to a medium mixing bowl.
- Heat 1 tbsp vegetable oil in a large pan and fry the onion for 7-8 minutes until soft. Add the garlic and cook, stirring, for 1 minute. Add the onion/garlic to the squash (keep the pan to hand). Mix in the finely chopped fresh sage,plain flour (add another tablespoon if the mixture is wet) and some salt and pepper. Shape into 8 patties.
- In the pan you used for the onion, fry the bacon lardons for 8-10 minutes until crisp, then add the maple syrup and fry for 2 minutes. Remove the bacon, wipe the pan, then add 2 tbsp olive oil.
- Tilt the pan and fry 12 sage leaves for 2 minutes until crisp, then put on kitchen paper to drain.
- Fry the fritters in 2 batches for 2-3 minutes on each side, adding extra oil if needed. Serve topped with a crisp-fried egg, the sage leaves and sticky lardons.
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