1. In a bowl, add the squash or pumpkin. Add all remaining ingredients and mix thoroughly with a wooden spoon. 2. Depending on the wetness of your squash or pumpkin you may need to add the milk. (The consistency should be a bit thicker than pancake batter). Mix all ingredients well. 3. Place enough oil in a deep fry pan and heat. Drop full teaspoonful's of batter into the hot oil. Be careful to not have the oil too hot because it will overcook the outside and not the inside. The oil should be hot enough to cook through until lightly browned/golden. 4. Place fritters on paper towels to absorb oil. 5. Roll each fritter thoroughly in cinnamon sugar mixture. I place these in a corning ware with a lid and add more sprinkled sugar/cinnamon on top. Time turns the sugar/cinnamon into a syrup and they're yum that way too. ---------------------------------------------------------------------------
Nutrition
Ingredients
