Butternut squash, parmesan and thyme fritters - Photo by Goran Kosanovic for The Washington Post

4 servings (makes about 20 pieces)


1/2 cup flour

1 teaspoon baking powder

1 teaspoon kosher salt, plus more as needed

2 teaspoons minced fresh thyme leaves

1 pound butternut squash, peeled, seeded and coarsely grated

1/4 cup finely grated Parmigiano-Reggiano cheese

1 large egg, beaten

1/4 cup milk

About 1/2 cup vegetable oil, for frying


Whisk together the flour, baking powder, salt and thyme in a mixing bowl. 

Add the grated squash, cheese, egg and milk, stirring until incorporated.

Line a baking sheet with paper towels, then seat a wire rack over it.

Heat 1/4 cup of oil in a large, heavy nonstick skillet over medium-high heat.

Once the oil shimmers, drop tablespoonfuls of the batter into the skillet, without crowding them, and use the back of the spoon to press each mound into a flat pancake.

Cook the fritters until the undersides are browned, 1 to 2 minutes, then carefully turn them and cook until the second sides are nicely browned, another minute or two. 

Transfer the fritters to the rack to drain, sprinkling each one with a little salt.

Fry the remaining fritter mixture in batches, adding more oil to the pan, as needed.

Serve right away.