Winter Squash Fritters
2 cups peeled, seeded, shredded acorn squash
6 T cornstarch
4 T chopped fresh herbs such as oregano, marjoram, rosemary, chives, parsley
1 garlic clove, chopped
Salt and pepper
1/4 c heavy cream
In medium bowl, toss together shredded squash,
cornstarch, herbs, garlic, salt and pepper to taste.
Stir in eggs, then cream. Mix well.
Heat griddle over medium high heat until drop
of water sizzles. Brush griddle with olive oil.
Spoon squash mixture into 3-inch circles on
griddle, using 1/4 C for each.
Fry about 3 minutes on each side until golden brown.
Serve immediately with Crème Fraîche.
1 c heavy cream (room temp.)
2 T buttermilk (room temp.)
Combine cream and buttermilk in warm glass jar. Mix well.
Cover; let stand at room temperature for 8 hours until mixture thickens.
Cover and store in the refrigerator.
Victoria Magazine September 1990