Ingredients
4
4 servings
- •1 cup canola oil, or as needed
- •1 large acorn squash - peeled, seeded, and grated
- •2 tablespoons grated red onion
- •1 serrano chile pepper, finely chopped
- •3 tablespoons all-purpose flour
- •1 egg
- •2 teaspoons ground cumin
- •½ teaspoon chili powder
- •½ teaspoon paprika
- •½ teaspoon salt, or more to taste
- •1 pinch freshly ground black pepper
- •1 pinch cayenne pepper
- •4 corn tortillas
- •¼ cup shredded lettuce, or to taste
- •1 avocado - peeled, pitted, and chopped
- •1 tomato, chopped
- •¼ cup freshly grated cotija cheese
Instructions
- Heat canola oil in a deep fryer or heavy pot over medium heat.
- Mix squash, onion, serrano pepper, flour, egg, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper in a bowl.
- Drop squash mixture by the spoonful, working in batches, in the hot oil; fry until golden brown, 5 to 7 minutes. Transfer squash fritters to a paper towel-lined plate to drain. Fry the corn tortillas in the hot oil until crisp, about 2 minutes per side.
- Layer each tortilla with lettuce, squash fritters, avocado, tomato, and a tablespoon of cotija cheese.
Nutritional Facts
Per 4 servings
- Calories: 332
- Carbohydrate: 40g
- Fat: 18g
- Fiber: 8g
- Protein: 8g
- Sugar: 5g
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