Squash Fritters and Fried Sage

Richard Betts became an expert at frying squash and sage leaves when he lived in Tuscany 20 years ago, using a batter with just two ingredients: flour and club soda.

  • Total Time:
  • Servings: 8

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  • Vegetable or peanut oil, for frying
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups seltzer or club soda, chilled
  • Kosher salt
  • 1 1/2 pounds kabocha squash or sugar pumpkin—peeled, seeded and cut into 1/8-inch-thick wedges
  • 1/2 cup sage leaves
  • Flaky sea salt and lemon wedges, for garnish

How to make this recipe

  1. In a saucepan, heat 1 inch of oil to 360°. In a bowl, whisk the flour and 1 1/4 cups of the seltzer until smooth and the consistency of sour cream; add more seltzer if the batter is too thick. Season with salt.

  2. Working in 3 or 4 batches, dip the squash and some of the sage in the batter; let excess batter drip off. Carefully add the battered squash and sage, and some uncoated sage leaves, to the hot oil. Fry over moderately high heat, turning, until lightly golden and crisp, 3 to 5 minutes. Using tongs, transfer the fried squash and sage to paper towels to drain. Season with sea salt and serve right away with lemon wedges.

Suggested Pairing

Lively rosés are terrific with fried appetizers like these.

Contributed By Photo © Dave Lauridsen Published October 2013

504655 recipes/squash-fritters-and-fried-sage 2013-12-06T23:51:25+00:00 Richard Betts fall|thanksgiving|italian|appetizers-starters|8|fast|vegetarian|weeknight-dinner october-2013 recipes,squash-fritters-and-fried-sage 504655

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