- 2 large eggs, lightly beaten
- 1 teaspoon baking powder
- 1 cup plain flour
- 2 cups roasted winter squash mash (make sure it is well-seasoned, and add extra smoked paprika and cayenne to taste)
- 1 cup grated mature cheddar
- 1 cup shredded (leftover) duck confit
- Oil for frying
Whisk the eggs. Fold in baking powder and flour. Fold in cheddar, squash mash and duck confit. Your batter should be like a thick cake batter.
Heat oil in a skillet (about an inch deep). When the oil is hot, drop a spoonful of batter, flatten with a wet spoon (so it won’t stick) and fry until crisp. Turn over once. When golden-brown and puffed, take out and drain on paper towels. Proceed until all batter is fried.
Serve with sour cream and chopped spring onions.