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Butternut Squash and Grilled Corn Fritters makes 6-8 servings. Ingredients:
Method: Halve squash lengthwise; scoop out seeds. Brush cut sides with olive oil; place, cut side down, on rimmed baking sheet. Roast in 440F (200C) oven until tender, about 1 hour. Let cool. Scoop pulp into bowl; mash until smooth Meanwhile, place corn on greased grill or in grill pan over medium-high heat. Close lid and cook, turning 3 times, until browned and tender, about 20 minutes. Let cool; cut off corn kernels. Add corn, flour, coriander, curry paste, 1/2 tsp (2 mL) of the salt, baking powder, green onions, egg and pepper to squash; stir to combine thoroughly. In deep fryer, large wok or deep saucepan, heat 2 inches (5 cm) vegetable oil until thermometer registers 350F (180C). Using 2 dessert spoons, shape squash mixture into ovals. Slide ovals, 4 or 5 at a time, into hot oil; cook until golden brown, about 1 to 2 minutes. Drain on paper towel-lined plate. Sprinkle with remaining salt. Serve immediately. 300 Thomas Street, St. Marys,
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