Butternut Squash Fritters with Soy‑Ginger Glaze

Peel the butternut squash, halve it, and scoop out the seeds. Using a box grater or food processor, grate 2 cups of squash into a clean kitchen towel.

Gather the towel corners and squeeze aggressively over the sink to remove as much moisture as possible — you want the squash as dry as you can get it. This step is crucial for crispy fritters.

In a large bowl, combine the squeezed squash, egg, breadcrumbs, salt, and black pepper. Mix until everything is evenly incorporated and the mixture holds together when you press it.

Divide the mixture into 8 equal portions (about 2 tablespoons each). Roll each into a loose ball, then flatten into 1/2-inch thick patties. Place on a plate.

In a small saucepan over medium heat, combine soy sauce, grated ginger, minced garlic, honey, and white sugar. Stir to dissolve the sugar.

Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until it reduces by half and coats the back of a spoon. Remove from heat and set aside.

In a large skillet over medium-high heat, warm sunflower oil until it shimmers and flows easily across the pan, about 1-2 minutes.

Working in batches to avoid crowding, carefully place 4 fritter patties in the hot oil. Fry for 3-4 minutes per side, until deeply golden brown and crispy at the edges.

Transfer cooked fritters to a wire rack set over a baking sheet — never paper towels, or they'll steam and lose crispness. Repeat with remaining fritters. Fry all 8 fritters (about 16 minutes total for 2 batches).

If frying in batches, you may add 1-2 more tablespoons of oil between batches to maintain proper frying temperature.

Brush or drizzle the warm soy-ginger glaze generously over the hot fritters, turning to coat evenly.

Scatter sliced scallion over the glazed fritters and serve immediately while the exterior is still crisp.