Butternut Squash Fritters Topped with Prosciutto di San Daniele
A lovely appetizer or side dish, featuring the finest Italian ingredients.
- 2 cups Butternut squash (shredded on a box grater)
- 1/2 cup Grana Padano cheese
- 1 Egg
- 2 cloves Garlic
- 1/4 cup Flour
- 1/2 tsp Sea salt
- Oil for frying
- 7 slices Prosciutto di San Daniele
Butternut squash fritters are about as easy to make as a batch of pancakes. Combine all the ingredients except the oil and the prosciutto in a bowl, and mix to combine. You'll have a lumpy batter.
Next scoop the batter by the tablespoonful (I like using my spring-loaded cookie scoop for the job) into a large skillet with a bit of olive oil over medium-high heat. Use a fork or the back of a spatula to pat the fritters down into flattened circles.
Cook the fritters for 2-3 minutes per side. They should be cooked through, lightly golden and the butternut squash shreds should be tender when they're done. To keep them warm while you make the next batch, I recommend placing the cooked fritters on a foil-lined baking pan in a 300 degree oven.
All that's left to do is plate! When you're ready to serve the fritters, top with a thin slice of Prosciutto di San Daniele and an extra sprinkle of Grana Padano cheese. These make a beautiful accompaniment to a good glass of wine!