October 19, 2011

Butternut Squash Fritters with Basil Aioli and Pomegranate Arils

Guest Editor: Pace Webb

Food Drink

In honor of Halloween and fall cooking, we’ve invited celebrity chef Pace Webb, of Taste of Pace, to teach us how to cook her favorite squash recipe.

Pace is way more famous than we are: She’s appeared on HGTVs Fantasy Wedding in a Week, as a Food Stylist and Guest Chef on Fox's Fran Drescher Tawk Show, and a contestant on the new Food Network series Extreme Chef and ABC's Time Machine Chef. Pace has catered parties for the rich and glamorous, including celebrities such as Beyonce, Rob Lowe, Jamie Pressly, Charlie Sheen, Martin Sheen, Lisa Rinna, Eric Bana, Topher Grace, Adrianne Curry, Alfonso Ribiero, Matt Bomer, and Lee Pace.

Taste of Pace Catering is a full service catering company based in Los Angeles specializing in Western European Cuisine with international elements utilizing seasonal and local ingredients. Taste of Pace also has a Monthly Supper Club hosted in secret locations boasting courses of fresh seasonal food off the cuff and great cooking classes.

Here's Pace's gorgeous (and tasty) squash fritter recipe. After all, why mash when you can fry?

Butternut Squash Fritters with Basil Aioli and Pomegranate Arils

The dish is bright and the flavors really pop and the texture will be crunchy on the outside and soft on the inside.

Yield: 20 fritters: (3 per person is recommended for a starter dish)



• 1 butternut squash
• 1/2 cup flour (gluten-free ok)
• 2 whole eggs
• 2 tablespoons olive oil
• Salt to taste
• 2 quarts oil for frying (peanut, canola or any vegetable)

Basil Aioli

• 1 bunch basil, leaves
• 1/2 teaspoon lemon juice
• 2 cloves garlic, crushed
• 1 egg yolk
• 1/2 cup olive oil
• 1/4 cup vegetable oil
• salt to taste
• Pomegranate Arils from one small pomegranate


1. Preheat oven to 375 degrees. Heat oil to 350 degrees.
2. Cut butternut squash in half and scoop out seeds. Drizzle olive oil and salt over
squash and roast flesh down until tender, about 20 minutes.
3. Cool and scrape flesh into a large bowl. Mash together and then add flour,
eggs, and salt to taste. Add eggs last so you can adjust salt.
4. With a one ounce portion scoop, make fritters and immediately fry in hot oil.
5. Drain on a cake cooling rack with a half sheet underneath. Keep warm
in 200 degree oven until ready to serve.
6. In a small mixing bowl combine egg yolk and lemon juice.
7. In a food processor combine oils, basil, and garlic and puree until basil and
garlic are finely pureed. In a very slow stream pour the basil oil
mixture into the egg yolk mixture all the while whisking by hand. Add
oil to desired consistency. Thin with water if necessary. Season to taste with salt.
8. Garnish fritters with basil aioli and pomegranate arils. Serve warm.



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