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.