Monday, November 28, 2011

Allergy-Friendly Asian Pear and Winter Squash Fritters

When Thanksgiving is over and the Christmas decorations begin to come out, I am always at a loss for what to do with the winter squash that adorned my house.  Maggie at Momtastic had a super idea for a delicious snack that the whole family (10mo and older) can enjoy - Butternutty Apple Fritters.  Unfortunately, these fritters are not safe for my angel.  So, I set to work and created an allergy-friendly version that is sure to please.

Allergy-Friendly Asian Pear and Winter Squash Fritters

1 Asian pear, grated
1/2 butternut squash, pumpkin or other winter squash, grated
1/4 onion, grated (for savory version only)
1/4 C brown sugar (for sweet version)
1/4 t pumpkin pie spice (if not allergic)
3/4 C rice flour
1 t salt
1 T rice oil
1/4 C water
rice oil for frying
  1. Place all ingredients, except the water, in a bowl and stir.
  2. Add water a little at a time to form a thick pancake batter.  Only stir until just mixed; do not over-mix.
  3. Allow batter to rest for 30 minutes.
  4. Pour enough oil in a skillet to cover the bottom. Turn heat to medium or medium-high.
  5. When the oil is thoroughly heated, ladle batter into the pan and gently press to flatten. Keep your ladle in a bowl of water to prevent the batter from sticking. If the batter begins to stick to the ladle, just dip the it in the water again.
  6. Cook the fritters until light brown on one side. Watch your heat and only turn them one time. If the fritter cooks too slow, it will be hard on the inside; if cooked too fast, it will be mushy.
  7. Once the fritters have cooked on each side, place them on a plate with a paper towel to cool.
  8. Whether sweet or savory, serve with honey or Pear Sauce for a delicious snack.
NOTE: Rice flour doesn't perform well on iron skillets. I find that this batter does best in a non-stick skillet.

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