Recipes: Squash Fritters
By Matthew Beamer, ED2
If you're like me, perhaps you've tried to introduce Rwandan friends and roommates to American food only to end up eating it all yourself (not all bad) when they try one bite and decide it's the worst thing they've ever tasted. Well, fear no more, because here's a recipe that everyone will enjoy; after all, who doesn't love fried food?
(makes 15-20 3-4” fritters)
- 2 eggs
- 2 c. squash, cooked, drained, and mashed
- 1 c. flour
- 2 Tbsp sugar
- ½ tsp salt
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 small scotch bonnet pepper (urusenda), finely chopped
- Pepper, paprika to taste
- 2 tsp baking powder
Beat the eggs. Add the squash, flour, sugar, salt, onion, garlic, urusenda, pepper, and paprika. Beat until smooth. You may need to add more flour if it is too runny. Add baking powder and mix well. Fry in hot oil until golden brown on both sides, turning once. Serve hot.
(makes 15-20 3-4” fritters)
- 2 eggs
- 2 c. squash, cooked, drained, and mashed
- 1 c. flour
- 2 Tbsp sugar
- ½ tsp salt
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 small scotch bonnet pepper (urusenda), finely chopped
- Pepper, paprika to taste
- 2 tsp baking powder
Beat the eggs. Add the squash, flour, sugar, salt, onion, garlic, urusenda, pepper, and paprika. Beat until smooth. You may need to add more flour if it is too runny. Add baking powder and mix well. Fry in hot oil until golden brown on both sides, turning once. Serve hot.