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5 from 1 vote

Bacon Cheddar Butternut Squash Fritters & Ranch Crema

Shredded squash is mixed with shreds of sharp cheddar and bacon before being battered and fried into yummy golden brown disks and drizzled with a ranch cream sauce.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4
Calories: 428kcal

Ingredients

  • 1 small butternut squash peeled, chopped, de-seeded & shredded (about 4-5 cups)
  • 2 eggs beaten
  • 2/3 cup all purpose flour
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup real bacon bits or crumbled cooked bacon
  • salt and pepper to taste
  • canola oil for frying
  • Ranch Crema
  • 2-3 tbsp Ranch dressing seasoning mix
  • 1/2 cup sour cream
  • 1 tbsp lime juice
  • 1 tbsp water

Instructions

  • In a large mixing bowl add all the fritter ingredients. Use a spatula to stir them together just until everything's evenly incorporated and the 'batter' has formed.
  • Add about a 1/4" of oil to a large skillet. Heat the oil over medium high heat.
  • When the oil's hot, drop 1/4 cup fulls of the fritter mixture into the pan. I do this in batches, working with 3-4 fritters at a time.
  • Using the spatula, gently press each one down to slightly flatten. Brown them until just golden, then flip and repeat on the other side.
  • Remove the fried fritters to a paper towel lined plate to drain, Repeat until all the fritter batter is gone.
  • Ranch Crema
  • In a small mixing bowl, whisk together all the ingredients until evenly incorporated and the crema is smooth.
  • Drizzle the crema over the warm fritters just before serving.

Notes

Don't have or don't like Butternut squash? You can substitute spaghetti squash or even zucchini.
recipe adapted from Tornadough Alli

Nutrition

Calories: 428kcal | Carbohydrates: 40g | Protein: 19g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 140mg | Sodium: 480mg | Potassium: 852mg | Fiber: 4g | Sugar: 5g | Vitamin A: 20512IU | Vitamin C: 41mg | Calcium: 341mg | Iron: 3mg