Who can resist a crispy, spicy, flavorful fritter? It's the perfect breakfast or lunch item and can be made in smaller sizes for an unforgettable appetizer! Island people make fritters in numerous incarnations, most lovingly with saltfish. However this one is a fave because it's the answer to those unused farmer's market or csa veggies and it's completely vegan! We love sourcing local ingredients like our hot peppers for our unique Caribbean hot sauces and condiments at farmers markets throughout the New York area and that always means a handful of what's in season. Carrots are typically bountiful and pair amazingly well with butternut squash. This beautiful Butternut Squash and Carrot fritter is ridiculously simple using Bacchanal hot sauce here as the seasoning saves time and money as it contains onions, garlic, ginger, and all of that amazing island flavor! One bite of these fritters and they'll be a weekend mainstay.
Butternut Squash & Carrot Fritters Recipe
Serves 3 | Prep Time: 12 Minutes | Cook Time: 10 Minutes
1 cup butternut squash shredded
1/3 cup carrots shredded
1 cup all purpose flour (or flour of your choice)
1/3 cup coconut milk
1 tbsp bacchanal pepper sauce (hot sauce)
1 tsp baking powder
1/4 teaspoon salt
oil for fying (this fritter can be deep fried or shallow fried to your liking)
Heat the oil in a large frying pan over medium-high heat.
Mix the butternut squash, carrot, flour, coconut milk, baking powder, Bacchanal hot sauce and salt in a big bowl. Stir to combine well. The mixture should barelybind together without being wet or watery.
Using a spoon, scoop up the pumpkin mixture and drop it gently into the hot oil. Fry in batches until both sides turn golden brown and the inside is cooked through. Remove from oil with a strainer and transfer the fritters on a plate lined with paper towels. Serve hot with Bacchanal Pepper Sauce.