Ingredients
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 tsp baking powder
- tsp salt
- 6 oz milk
- 1 egg, beaten
- handful of arugula, finely chopped (optional)
- bacon, cooked & chopped (optional)
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl combine grapeseed oil, whiskey, maple syrup, cinnamon, and salt, and whisk until thoroughly blended.
- Add sweet potato and squash to bowl and toss until evenly coated.
- Transfer the vegetables to a parchment-lined baking sheet, spread in a single layer and drizzle any remaining mixture onto the vegetables.
- Bake in oven for 17-20 minutes, being sure to turn vegetables half way through cooking.
- When done, remove from oven and set aside.
- Lower oven heat to 300°F.
- In a medium bowl combine milk and egg and set aside.
- In a larger bowl sift in the dry ingredients and stir to blend
- Add milk and egg mixture to dry ingredients and stir until thoroughly incorporated. Do not over mix.
- Fold in chopped arugula and/or bacon (optional).
- Add enough oil or clarified butter to coat the bottom of a pan and heat over medium heat.
- 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.
- Transfer cooked fritters to oven to keep warm.
- Serve with a drizzle of black strap molasses.
Notes
For a thinner fritter, add more milk a tablespoon at a time
- Prep Time: 25 mins
- Cook Time: 40 mins