Winter Squash Fritters with Shrimp

Mix a cup of cooked winter squash with about 2 cups of cooked pink shrimp (aka cocktail shrimp; the little ones from the Oregon coast), an egg, about a tablespoon each of bread crumbs, chopped shallot, celery (inner stalks and leaves), and capers.

Use two spoons to form walnut-sized fritters; slide gently into enough hot extra virgin olive oil to cover the bottom of a heavy skillet. Cook for several minutes or until brown, then carefully flip and cook the other side. Eat immediately; makes about 10 fritters.

More about fritters, natch, and other recipes at the Fritter Chronicles.