Total time: 20 minutes
Yields: 2 servings
- 1 small butternut squash about 2 cups grated
- 3/4 cup plain flour
- ¾ cup breadcrumbs
- 1/2 cup CannaMilk
- 2 medium eggs
- 1 clove of garlic crushed
- 1 tsp baking powder
- Scallions chopped
- Salt and pepper to taste
- 1 cup crème fraiche
- Toasted caraway seeds crushed
- Chopped scallions
Peel the butternut squash, chop it in half lengthways and remove the seeds. Grate the squash– you should get 2 cups of it.
Sieve the flour and baking powder into a large bowl. Add the eggs and milk and mix well.
Stir in the grated butternut squash, scallions, garlic, and bread crumbs, and mix well.
Season to taste with salt and pepper.
Heat a little oil in a frying pan and add a tablespoon of the fritter batter. Press down gently with a spatula and repeat until the frying pan is full, leaving about 1 inch of space between each.
Fry the fritters on medium heat until they are golden brown and cooked through, about 3-4 minutes per side.
Serve immediately with creme fraiche mixed with chopped scallions add toasted, crushed caraway seeds.