BUTTERNUT SQUASH FRITTERS

Appetizer - Vegetarian

Recipe nicely provided by my friend Raffaella in Rome!

7 oz (1 cup) finely minced butternut squash
1/3 cup Italian 00 flour
1/2 cup grated Parmigiano
3 eggs
1/2 tbsp freshly chopped parsley
lemon zest (about 1/2 lemon)
Extra virgin olive oil to fry

Lightly beat eggs, the add parmigiano, flour, lemon zest and parsley. Mix to combine and add the squash, stir until all ingredients are nicely combined. You should obtain a dense batter.

Bring extra virgin olive oil to frying temperature (if you don't have a thermometer and want to know if the oil is warm enough, just put a little piece of bread in it: is has to "rapidly" fry).

Spoon batter into the olive oil (not more than 3-4 fritters at a time), and flip them a first time as soon as they start getting solid. Then turn another couple of times until golden on both sides.

Lay them on paper towels to absorb excess oil.

Serve immediately.

This will make about 20 fritters, depending on size.

- I didn't put salt in it, even though my friend Raffaella likes it.
- Sprinkle with salt, if you like it, AFTER frying!