Winter squash fritters
I forgot to mention in my last post, the reason I haven't posted lately is not because of work, it's because my computer has been acting... well... fubar. It's been driving me nuts, but then again, I don't really have far to go.
Kevin has been working on it and two nights ago he spent a little more time trying to figure it out. It's not fixed, but working in safe mode. We think the problem is vista, but we haven't had time to work on it properly because we've been too busy getting the farm ready for winter with all the nice working weather we've had. This is working for now, so that's better than nothing.
Today was a great day, we got a lot of work done, and I even hauled a big round with the tractor on my own. Everything was going really well until it happened.
What happened? Something terrible.... My camera broke. My beautiful Canon G10 power shot camera which I love and has always been good to me... died.
Since I didn't want to miss another week over at IHCC... I pulled out one of our old little cameras to get the job done before I fall asleep...
So tonight (at 8:30 PM) after dinner was done and the dishes put away, I tossed together these winter squash fritters... they were a nice little evening treat and easy to make.
Winter squash fritters
adapted from Apples for Jam, by Tessa Kiros
I used 1 small butternut squash you need about 3 cups cubed
1/2 cup flour
a large pinch of baking soda
1 egg lightly beaten
1/2 tsp salt
pinch of black pepper
6 tablespoons sugar
1 tsp ground cinnamon
4 tbs oil for frying
Skin and seed your squash, and cut it into chunks. Boil it for about 10-15 minutes or until soft. Drain it and then mash it up. You should end up with about 1 cup of mashed squash.
Mix in your flour, soda, egg, salt & pepper. On a shallow plate, mix your sugar and cinnamon for coating the fritters.
Heat a few tbs of oil in a non stick skillet... Tessa used butter, but I opted for a little oil, and I mean a little... you don't need much and it works just fine, although I have no doubts the butter is delicious.
When it's bubbly, add a spoonful of your squash mixture at a time to the pan. Watch them closely and when the top starts to bubble up (like a pancake) flip them over to brown the other side.
When they are done, remove them from your pan and place them on a plate lined with paper towel to get rid of the excess oil and then coat each side with the cinnamon sugar.
Another great way to use squash, this would be great with other squashes too... acorn, I bet pumpkin would be awesome in these.
Please wish us luck fixing the camera... Kevin has been working on it, after I spent time on it this afternoon... It looks like we'll need to send it away to get fixed though and that makes me sad. I just hope it can be fixed.
For now, I'm off to bed because I can't keep my eyes opened much longer. If you ever have problems sleeping, just spend an afternoon hauling wood after spending a morning cleaning chicken coops and stalls and it will do the trick, I promise. Goodnight all.... sleep well.
Kevin has been working on it and two nights ago he spent a little more time trying to figure it out. It's not fixed, but working in safe mode. We think the problem is vista, but we haven't had time to work on it properly because we've been too busy getting the farm ready for winter with all the nice working weather we've had. This is working for now, so that's better than nothing.
Today was a great day, we got a lot of work done, and I even hauled a big round with the tractor on my own. Everything was going really well until it happened.
What happened? Something terrible.... My camera broke. My beautiful Canon G10 power shot camera which I love and has always been good to me... died.
Since I didn't want to miss another week over at IHCC... I pulled out one of our old little cameras to get the job done before I fall asleep...
So tonight (at 8:30 PM) after dinner was done and the dishes put away, I tossed together these winter squash fritters... they were a nice little evening treat and easy to make.
Winter squash fritters
adapted from Apples for Jam, by Tessa Kiros
I used 1 small butternut squash you need about 3 cups cubed
1/2 cup flour
a large pinch of baking soda
1 egg lightly beaten
1/2 tsp salt
pinch of black pepper
6 tablespoons sugar
1 tsp ground cinnamon
4 tbs oil for frying
Skin and seed your squash, and cut it into chunks. Boil it for about 10-15 minutes or until soft. Drain it and then mash it up. You should end up with about 1 cup of mashed squash.
Mix in your flour, soda, egg, salt & pepper. On a shallow plate, mix your sugar and cinnamon for coating the fritters.
Heat a few tbs of oil in a non stick skillet... Tessa used butter, but I opted for a little oil, and I mean a little... you don't need much and it works just fine, although I have no doubts the butter is delicious.
When it's bubbly, add a spoonful of your squash mixture at a time to the pan. Watch them closely and when the top starts to bubble up (like a pancake) flip them over to brown the other side.
When they are done, remove them from your pan and place them on a plate lined with paper towel to get rid of the excess oil and then coat each side with the cinnamon sugar.
Another great way to use squash, this would be great with other squashes too... acorn, I bet pumpkin would be awesome in these.
Please wish us luck fixing the camera... Kevin has been working on it, after I spent time on it this afternoon... It looks like we'll need to send it away to get fixed though and that makes me sad. I just hope it can be fixed.
For now, I'm off to bed because I can't keep my eyes opened much longer. If you ever have problems sleeping, just spend an afternoon hauling wood after spending a morning cleaning chicken coops and stalls and it will do the trick, I promise. Goodnight all.... sleep well.
Comments
For what's it worth, I'm on my third camera in 10 weeks... two useless Nikons, and now a Sony I hope will last as long as my old Canon did!
fritters look good
Give dem animals a hug for me. ☺