Delicata Squash and Corn Fritters
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:16 fritters
- ¾cup safflower or canola oil
- 16large sage leaves
- 4ounces zucchini (1 small)
- 1pound delicata squash (about 1 large), scrubbed, halved lengthwise and seeded (skin left on)
- 1cup fresh corn kernels (from 1 to 2 ears), or thawed from frozen
- ½cup thinly sliced scallions (from 2 to 3 scallions)
- 1teaspoon minced garlic
- 1large egg, beaten
- Kosher salt and black pepper
- ¾cup (105 grams) all-purpose flour
- 1teaspoon baking powder
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)
147 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 2 grams protein; 161 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Line a plate with a paper towel. In a medium (10-inch) nonstick skillet, heat oil over medium until shimmering. In 2 batches, fry sage leaves, turning, until darker green in color and crisp, about 1 minute. (Be careful not to burn; sage will continue to crisp up as it cools.) Using tongs or a slotted spoon, transfer to the paper towel-lined plate. Pour sage oil into a heatproof bowl and reserve.
- Step 2
In a food processor fitted with the grating attachment, or on the large holes of a box grater, shred the zucchini. (You should have ½ cup.) Squeeze to remove excess water and transfer zucchini to a large bowl. Then shred the delicata squash. (You should have 3¼ to 3½ cups.) Add to the bowl.
- Step 3
Add the corn, scallions and garlic to the bowl of shredded zucchini and squash, and mix until evenly combined. Add egg, season with salt and pepper, and mix well. Sift flour and baking powder into the bowl, and fold until well combined and no white streaks remain.
- Step 4
Line a platter or baking sheet with paper towels. In the skillet, heat 3 tablespoons of the reserved sage oil over medium. Working in batches of four, spoon ¼-cupfuls of the batter into the skillet, flattening the fritters until they’re just over 3 inches in diameter each. (They should look lacey.) Cook until fritters are set and golden and crisp underneath, about 3 minutes. Flip and cook until crisp on the second side (adding a little more sage oil if the pan looks dry), about 2 minutes. Transfer to the paper towel-lined platter and season with salt. Repeat with the remaining sage oil and batter, adding about 3 tablespoons of oil with each batch.
- Step 5
Transfer fritters to a serving platter and garnish with the crispy sage leaves. Serve warm.
Private Notes
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Cooking Notes
Lilly
I think you are overthinking it- 'squash' refers to the delicata squash, not the zucchini which they already tell you what to do with it. The directions imply you should shred the zucchini and squeeze the excess water out, then shred the delicata squash in the same manner and add to the bowl.
greg
added 15 oz can rinsed, drained, coarsely fork-mashed garbanzo beans, 2tsp ground cardamom, 1tsp cayenne pepper. oven ‘fried’ fritters at 425 on parchment lined baking sheet, brushing liberally w/the sage oil, flipping once and baking 15’ each side. garnished w/the fried sage leaves…yummy!
Donna
Butternut squash would have a similar flavor, but you would need to peel it, as the skin is much harder than delicata squash. The skin on delicata is very tender when cooked, which makes it a good choice to just shred unpeeled in this recipe.
CJ
Peeled enough acorn squash to get a pound as I had no delicata available. Used a quarter-cup measure when spooning fritter batter into the pan. Alternated between using the bottom of the measuring cup, a wooden spoon and wet fingers to flatten and thin out the fritters -- the thinner they were, the more evenly they browned. Delicious.
Kimberly L
I use chickpea flour as a GF substitute in most fritter recipes. the flavor profile of the chickpeas usually aligns with the rest of the ingredients and it provides structure that is needed in the shaping and frying. in the EU chickpea flower is called graham flour.
Betsy
I use GF pancake mix as a substitute for flour in my stand-by recipe for zucchini fritters. No other adjustments needed. Seems to me that cornmeal, unless ground very, very fine, could result in an unpleasant texture.
Victoria
These were fantastic. Wonderful recipe. Also- crispy sage leaves - wow!
Karen
Sounds a little like making latkes...?
Lex
I didn't have delicata... had a bunch of yellow squash so I used that. Delicious! But i dont know if it came out right. I was squeezing and squeezing that moisture out of chopped squash but there was still always more :(
jsk
Delicious! We used the same quantity of non dairy milk as the flour (3/4 c) and sprinkled generously with flax meal to make this vegan,
Sz
Just made these and stuffed myself silly. They are so delicious. used roughly the squash ratios described, but I also use one part Cushaw squash plus the delicata. Larger and easier to work with, tho Delicatais a bit sweeter. cheese cloth to squeeze out thoroughly the zucchini. half AP flour, half garbanzo flour. I adore crispy sage, so that worked out well, plus a few sprigs of fresh rosemary and lavender. Used a mix of regular neutral cooking oil and lard/duck fat. Tastes creamy and rich.
Sara
Just made these for dinner. I had everything other than the scallions. Came out really well, everyone including my 4 yo and 9 month old both loved them. I do think they need a dip so I made a very simple one with whole fat Greek yogurt, lemon juice, and salt and pepper. My son liked the sage leaves so much he ate pretty much all of them.
Linj
I served this with Kay Chun’s trad meatloaf, but really the fritters were ALL GONE in one sitting, so I had to make something else for the rest of the meatloaf!
dobrou chut
A new favorite fritter! I made a radish raita to go with these and would definitely do so again
Gene
Excellent! Light and sweet. Used home-grown delicata, zuke, scallions, and sage. Garden sweet corn is done, so I used thawed frozen, which was great. And GF flour to please my spouse.
Charlotte
A great way to use up late summer veggies. I substituted 1/3 of an onion (grated with the zucchini) for the scallions and gave the shredded veggies a good squeeze in cheesecloth to remove liquid. The fritters held together well and were sweet and tasty. The sage oil (I used olive oil as the base) didn’t add much complexity and was a tasty addition, along with the crispy leaves. Would make this again!
SK19118
This was wonderful! Will be on repeat. I really struggled to grate the delicata - will obtain a food processor before the next time!
great even with just zucchini
I picked some overgrown zucchini and needed to use them so I made this recipe using just zucchini. Came out really great. Tasty and great texture.
Brenda
Made these for easter and everyone loved them. I added a liberal amount (maybe 1.5 Tbsp) of Penzey's Fox Point seasoning to the batter and served them with a homemade remoulade sauce. This will be added to my regular holiday recipe rotation!
chuzhenzhen
Made the batter the day before and let it sit in the fridge overnight. The next day, let the batter come to room temperature, formed the patties and fried them in the sage oil. Right before serving warmed them again in 350F.
Amy
Made with sweet dumpling squash (you can eat the skins) instead of the delicata because that's what I already had. Added 2 eggs and used a gluten free flour mix instead of wheat flour. Everyone loved them. Didn't get the excitement of exploding fresh corn because I used canned corn, but it still tasted great. Served with a dollop of sour cream.
Jennifer
can these be made a day ahead and reheated?
Jo Roe
Does the corn in these pop and spray wicked hot oil over the cook? I've made corn fritters in the past and I had to literally put safety glasses on due to the corn exploding and being downright dangerous. They were tasty, but be careful!
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