Description
These savory morning fritters combine the natural sweetness of roasted sweet potatoes and butternut squash with a blend of whole wheat and white flours, topped with a drizzle of black strap molasses for a hearty breakfast treat.
Ingredients
Units
Scale
- 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
- 1/2 cup white flour
- 1/2 cup whole wheat flour
- 1/4 cup milk
- 1 egg
- Black strap molasses, for drizzling
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the grapeseed oil, whiskey, maple syrup, ground cinnamon, and a generous pinch of salt. Whisk until thoroughly blended.
- Add the diced sweet potato and butternut squash to the bowl and toss until evenly coated with the mixture.
- Spread the coated vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and caramelized.
- In another bowl, mix the white flour and whole wheat flour together.
- Add the roasted vegetables to the flour mixture, then add the milk and egg. Stir until just combined to form a batter.
- Heat a non-stick skillet over medium heat. Drop spoonfuls of the batter onto the skillet, flattening them slightly with the back of the spoon.
- Cook the fritters for about 3-4 minutes on each side, or until golden brown and cooked through.
- Serve the fritters warm, drizzled with black strap molasses.
Notes
For a thinner fritter, add more milk a tablespoon at a time. These fritters pair well with a side of greens or a poached egg. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet before serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 8
- Carbohydrates: 40
- Fiber: 4
- Protein: 5
- Cholesterol: 35