Delicata Squash and Corn Fritters Recipe (2024)

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.

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!

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.

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.

These were fantastic. Wonderful recipe. Also- crispy sage leaves - wow!

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.

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.

Sounds a little like making latkes...?

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,

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.

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.

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!

A new favorite fritter! I made a radish raita to go with these and would definitely do so again

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.

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!

This was wonderful! Will be on repeat. I really struggled to grate the delicata - will obtain a food processor before the next time!

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.

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!

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.

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.

can these be made a day ahead and reheated?

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!

I probably under seasoned it a bit but they were tasty. Salting the sage “chips” helps add a little zing.