Makes 12 fritters
What Do We Need?
For the fritters:
1 medium delicata squash
2 medium globe squash (or zucchini)
1 yellow onion
3 tablespoons whole wheat flour
1 tablespoon smoked paprika
salt and pepper to taste
2 tablespoons oil, for cooking
1/2 bunch cilantro (optional)
1 bunch chives
For the sweet pepper sauce:
2 cloves garlic, peeled and minced
1 teaspoon olive oil
5 sweet red bell peppers seeds removed, roughly chopped
3 tablespoons apple cider vinegar
2 tablespoons honey
Salt and pepper to taste
How Do We Make It?
For fritters: Cut delicata squash lengthwise then remove all seeds with a metal spoon. Grate the two halves. Grate the globe squash and peel, then thinly slice the onion.
In a medium bowl, whisk the egg with a fork. Add grated squash (both kinds), sliced onion, flour, smoked paprika, salt and pepper to the egg and mix lightly until it reaches the consistency of batter.
Heat oil in large sauté pan over medium heat. Drip batter into heated pan to form small circular pancakes or long, stick-like shapes (for ease of dipping) and pan-fry for 3-4 minutes each side, or until crispy. Remove from pan with a spatula and place onto a plate with paper towel to cool.
For pepper sauce: Peel and mince the garlic. Cut peppers in half, scrape out the seeds and chop them into rough pieces. Sauté garlic in heated saucepan with olive oil. Add peppers, apple cider vinegar, honey, salt and pepper. Simmer over low heat for 15 minutes, stirring often to prevent it from burning. Puree in blender or food processor until smooth.
Garnish fritters with chopped cilantro and chives. Serve with pepper sauce on the side, for dipping, or on top.