Winter Squash & Duck Fritters

These fritters are a great vehicle for little bits of leftovers: Think pulled pork, shrimp, crabmeat or mushrooms. As long as the ingredient is cooked, seasoned and either chopped or shredded into smaller pieces, you could add anything you like to the fritter batter. This recipe uses shredded duck confit (or use leftover roasted duck)—of course they’re delicious without too!
Photography By Jenn Duncan | October 09, 2016


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.


  • 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
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