Fall Squash Frittelle Recipe
oyster mushrooms, butternut squash, stracchino
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Frittelle Ingredients
Method
Frittelle Preparation
- 1
Prepare the Squash
Steam or boil the diced butternut squash until tender, about 10-15 minutes. Drain and let cool slightly.
- 2
Sauté the Mushrooms
In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped oyster mushrooms and sauté until they are golden brown, about 5-7 minutes. Set aside.
- 3
Mix the Batter
In a large bowl, mash the cooked butternut squash. Add the eggs, flour, parsley, salt, and black pepper. Mix until well combined. Fold in the sautéed mushrooms and crumbled stracchino cheese.
- 4
Fry the Frittelle
In a large skillet, heat the remaining olive oil over medium heat. Drop spoonfuls of the batter into the hot oil, flattening them slightly. Fry until golden brown on both sides, about 3-4 minutes per side.
- 5
Drain and Serve
Remove the frittelle from the skillet and place them on paper towels to drain excess oil. Serve warm.
