Savory Morning Fritters
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2-3 as an entree
  • 1 cup diced sweet potato
  • 1 cup diced butternut squash
  • 1 tbsp grapeseed oil (or any flavorless oil)
  • 1 tbsp whiskey
  • 1 tbsp maple syrup
  • 1 tsp ground cinnamon
  • generous pinch of salt
  • ½ cup white flour
  • ½ cup whole wheat flour
  • 1 tsp baking powder
  • tsp salt
  • 6 oz milk
  • 1 egg, beaten
  • handful of arugula, finely chopped (optional)
  • bacon, cooked & chopped (optional)
  1. Preheat oven to 350°F.
  2. In a large mixing bowl combine grapeseed oil, whiskey, maple syrup, cinnamon, and salt, and whisk until thoroughly blended.
  3. Add sweet potato and squash to bowl and toss until evenly coated.
  4. Transfer the vegetables to a parchment-lined baking sheet, spread in a single layer and drizzle any remaining mixture onto the vegetables.
  5. Bake in oven for 17-20 minutes, being sure to turn vegetables half way through cooking.
  6. When done, remove from oven and set aside.
  7. Lower oven heat to 300°F.
  8. In a medium bowl combine milk and egg and set aside.
  9. In a larger bowl sift in the dry ingredients and stir to blend
  10. Add milk and egg mixture to dry ingredients and stir until thoroughly incorporated. Do not over mix.
  11. Fold in chopped arugula and/or bacon (optional).
  12. Add enough oil or clarified butter to coat the bottom of a pan and heat over medium heat.
  13. Spoon in a generous tbsp of batter, then add a spoonful of roasted vegetables. Cook undisturbed on first side until bubbles appear around browned edges, 3-5 minutes. Flip fritters and cook another 2-3 minutes.
  14. Transfer cooked fritters to oven to keep warm.
  15. Serve with a drizzle of black strap molasses.
For a thinner fritter, add more milk a tablespoon at a time
Recipe by Honest Cooking at