Squash is an essential part of the classic Thanksgiving meal. It’s been a staple on North American plates for around 8,000 years. There are dozens of varieties of winter squash, and any one of them tastes delicious alongside turkey, mashed potatoes and stuffing.
But what about the leftovers from Thanksgiving dinner? Sure, you can just heat them up in the microwave with the other leftovers, and eat a slightly sadder, day-old version of the Thanksgiving meal.
Or you can take this versatile vegetable and make it into something entirely new and wonderful.
That’s the idea behind these delicious fritters. The sweetness of the squash goes beautifully with fresh herbs, the tang of parmesan cheese, and a slight pop from the chili pepper flakes. Serve them in a stack topped with a dollop of sour cream or yoghurt.
Four cups cooked squash
1/2 cup all-purpose flour
1 ½ tbsp fresh sage, diced. Or 2 sprigs fresh rosemary, diced
Small pinch of chili flakes
¼ tsp salt
Pinch of black pepper
1/3 cup grated parmesan cheese
1 cup of milk
Combine all ingredients except milk in a bowl. Add milk, stirring, until mixture has the consistency of thick pancake batter — the exact amount will depend on how moist your leftover squash is.
Heat a skillet to medium. Add a oil to coat the bottom of the pan.
Drop batter in large spoonfuls into the pan, spreading them out into rounds.
Cook two minutes or so per side, turning once.
Stack, serve and enjoy!