Three Sisters Fritters With Cranberry Chutney

Enjoy the seasonal, earthy flavors of corn, beans, and squash in these fritters that are paired with a tangy cranberry chutney.

By Jose Guzman, RDN | Experience Life

Makes 15 2½-inch fritters
Prep Time 20 minutes
Cook Time 1 hour 10 minutes

Ingredients

Fritters

1 2½-lb. spaghetti squash, halved lengthwise and seeded
½ tsp. avocado or other neutral oil, plus 2–3 tbs. for the pan
½ tsp. plus ¼ tsp. sea salt, divided
1 large egg
1 cup black beans, drained, rinsed, and dried (either canned or home-cooked)
½ cup minced red onion
2 garlic cloves, minced
1 jalapeño, minced
½ cup chopped fresh parsley, plus more for garnish
1 tsp. paprika
¼ tsp. red-pepper flakes
¼ tsp. freshly ground black pepper
½ cup fine cornmeal

Chutney

1½ cups dried cranberries
1 cup water
¼ cup plus 2 tbs. apple-cider vinegar
Sea salt, to taste
Freshly ground black pepper, to taste

Directions

Roast the spaghetti squash:

STEP 1

Preheat the oven to 375 degrees F.

STEP 2

Oil the squash flesh with ½ teaspoon oil and sprinkle with ¼ teaspoon sea salt. Place the squash, flesh side down, on a parchment-lined sheet pan.

STEP 3

Roast for 30 to 45 minutes, until the squash is fork-tender. Let the squash sit until it’s cool enough to handle, then use a spoon to scoop out the flesh, and discard the skin.

STEP 4

Wrap the squash flesh in cheesecloth or a clean kitchen towel and squeeze out as much liquid as possible.

Prepare the chutney:

STEP 1

In a small saucepan over medium-low heat, combine the cranberries, water, and apple-cider vinegar, and bring to a simmer.

STEP 2

Simmer for eight to 10 minutes until almost all the liquid has evaporated and the cranberries have softened. Mash with a fork until a thick consistency is achieved, adding a splash of water to smooth the texture if needed.

STEP 3

Season with salt and pepper to taste.

Prepare the fritters:

STEP 1

In a large bowl, beat the egg until fluffy. Add the rest of the fritter ingredients and mix with your hands until combined.

STEP 2

Scoop out ¼ cup of the mixture at a time, roll it into a ball, and press it down into a patty 2½-inches in diameter, on a large sheet of parchment.

STEP 3

Heat a large sauté pan over medium-high heat with 2 to 3 tablespoons oil. Pan-fry the fritters for six to seven minutes per side, until golden brown and crisp. If it’s necessary to cook in batches, use fresh oil each time.

STEP 4

To serve, top the fritters with chutney and the remaining parsley.

Photographer: Terry Brennan; Food Stylist: Betsy Nelson

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