5-Ingredient Butternut Squash Fritters
PREP: 15 MINUTES COOK: 5 MINUTES YIELD:
15 FRITTERS
INGREDIENTS
5 cups shredded butternut squash, lightly
packed (See Kelly’s Note)
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 Tablespoons minced fresh sage
Vegetable oil
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INSTRUCTIONS
In a large bowl, combine the shredded
butternut squash, flour, eggs, minced sage, 1/4
teaspoon salt and 1/8 teaspoon pepper to the
bowl, stirring until the mixture is combined. Line
a plate with paper towels.
Liberally coat the bottom of a large sauté pan
with vegetable oil and place it over medium-
high heat. Once the oil is hot, scoop 3-
tablespoon mounds of the mixture into the pan,
pressing them lightly into rounds and spacing
them at least 2 inches apart. Cook the fritters
for 2 to 3 minutes, then flip them once and cook
an additional 2 minutes until golden brown and
cooked throughout. Transfer the fritters to the
paper towel-lined plate and immediately
sprinkle them with salt. Repeat the scooping
and cooking process with the remaining
mixture.
KELLY’S NOTE:
Butternut squash can be peeled and then
shredded on either the large hole of a box
grater or, to save time, in a food processor.
Crispy Baked Onion Rings
PREP: 15 MINUTES COOK: 15 MINUTES
YIELD: 6 SERVINGS
INGREDIENTS
2 large Vidalia onions
3/4 cup all-purpose flour
4 large egg whites
2 Tablespoons mayonnaise
1 cup Italian-style breadcrumbs (See Kelly’s
Note)
Cooking spray
INSTRUCTIONS
Preheat the oven to 425°F. Grease a large
baking sheet with cooking spray.
Slice the onions into 1/2-inch wide rings then
place the rings in a bowl of water.
In a medium bowl, whisk together the flour, 1
teaspoon salt and 1/4 teaspoon pepper. In a
second medium bowl, whisk together the egg
whites and the mayonnaise. Add the
breadcrumbs to a third medium bowl.
Remove each onion ring from the water,
shaking off any excess and then placing it
immediately into the flour, tossing until it’s
thoroughly coated, then dip the onion ring into
the egg white mixture until it’s thoroughly
coated and then into the breadcrumbs, pressing
them firmly onto all sides of the onion ring.
Place the onion ring on the prepared baking
sheet and repeat the coating process with the
remaining onion rings.
Throughly spray the onion rings with cooking
spray (this is optional, but it helps them brown
more evenly). Bake the onion rings for 10
minutes then flip them once and bake an
additional 5 minutes until they’re golden brown
and crispy. Serve immediately with your
favorite dipping sauce.
KELLY’S NOTE:
Fine (rather than Panko) breadcrumbs work
best, as they adhere more easily to the onion
rings. I prefer the Italian-style breadcrumbs,
which are seasoned with herbs and spices. If
you can’t find the Italian-style breadcrumbs in
your supermarket, make your own by mixing
plain breadcrumbs with garlic powder, onion
powder, dried parsley, salt and pepper.
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Easy Homemade Churros with Chocolate Sauce
PREP: 20 MINUTES COOK: 10 MINUTES
YIELD: 10 (4-INCH) CHURROS
INGREDIENTS
FOR THE CHURROS:
1/2 cup sugar
1 1/2 Tablespoons sugar
1 1/2 teaspoons ground cinnamon
1 cup water
1/2 teaspoon salt
2 Tablespoons vegetable oil
2 quarts vegetable oil
1 cup all-purpose flour
FOR THE CHOCOLATE SAUCE:
3 1/2 ounces dark chocolate, chopped
1/2 cup heavy cream
EQUIPMENT:
a cloth pastry bag or heavy-duty plastic pastry
bag; a large star pastry tip (such as Wilton
#2110)
INSTRUCTIONS
MAKE THE CHURROS:
Combine 1/2 cup sugar with the cinnamon in a
shallow bowl. Set aside. Line a plate with paper
towels.
In a small saucepan over medium heat, whisk
together the water, 1 1/2 tablespoons sugar,
salt and 2 tablespoons vegetable oil. Bring the
mixture to a boil then remove it from the heat.
Stir in the flour, mixing until it forms a ball.
Heat 3 to 4 inches of vegetable oil in a large,
heavy-bottomed pot set over medium-high heat
until it reaches 375ºF. (There should be a Easy
Homemade Glazed Doughnut Holes
PREP: 20 MINUTES COOK: 5 MINUTES YIELD:
24 DOUGHNUT HOLES
INGREDIENTS
FOR THE GLAZE:
1 1/2 cups confectioners' sugar
3 1/2 tablespoons whole milk
2 teaspoons vanilla extract
FOR THE DOUGHNUT HOLES:
5 cups vegetable oil, for frying
1 cup milk
1 large egg
2 cups all-purpose flour
2 Tablespoons sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, melted
EQUIPMENT:
Deep-fry thermometer; Small ice cream scoop
INSTRUCTIONS
MAKE THE GLAZE:
Sift the confectioners' sugar into a medium
bowl. Slowly stir in 3 tablespoons of milk and
the vanilla extract until the mixture is smooth. If
the glaze isn't thin enough, stir in 1 additional
tablespoon of milk. Cover the glaze with plastic
wrap and set it aside while you make the
doughnut holes.
MAKE THE DOUGHNUT HOLES:
Add the vegetable oil to a large, heavy-
bottomed pot. (There should be at least 2
inches of oil in the pot and at least 2 inches
between the top of the oil and the top of the
pot.) Attach the deep-fry thermometer to the
pot and begin heating the oil over medium heat
to 350ºF. Line a baking sheet with paper towels.
In a small bowl, whisk together the milk and the
egg.
In a separate medium bowl, whisk together the
flour, sugar, baking powder and salt. Stir the
milk-egg mixture into the dry ingredients, then
stir in the melted butter, mixing until a soft
dough forms.
Once the oil has reached 350ºF, use a small ice
cream scoop to drop about 1 tablespoon scoops
of dough into the oil, careful not to overcrowd
the pan. (See Kelly's Notes.) Fry the doughnut
holes, flipping them in the oil, for about 2
minutes or until they're golden brown. Using a
slotted spoon, transfer the doughnut holes to
the paper towel-lined baking sheet.
Allow the doughnut holes to cool slightly. Place
a cooling rack atop a baking sheet, then one by
one, dip the doughnut holes into the glaze and
transfer them to the rack to allow the excess
glaze to drip off. Serve immediately.
KELLY'S NOTES:
The dough expands when fried, so 1 tablespoon
of batter will yield about a 2-inch doughnut
hole. If you prefer smaller doughnut holes, drop
about 1 teaspoon of batter into the oil. This
recipe yields about 2 dozen of the larger
doughnut holes or 4 dozen of the smaller
variety.
The roundness of the doughnut holes depends
on how clean of a scoop of batter you drop into
the hot oil. If you don't have a small ice cream
scoop, you can use two small spoons to form
the batter into mounds, however your
doughnut holes will not be as uniformly round
in shape.
minimum of 3 inches above the oil to prevent it
from bubbling over.)
Transfer the dough to a cloth pastry bag or
heavy-duty plastic bag fitted with a large star
tip.
Pipe the dough over the pot of oil to a length of
about 4 inches, then using scissors or a sharp
knife, cut it so it releases into the oil. (Stand
back to avoid any splatters.) Pipe two to three
churros into the oil at a time, frying them until
they're golden brown and cooked through.
Transfer the churros to the paper towel-lined
plate to drain for 2 minutes, then roll them in
the cinnamon-sugar mixture. Repeat the frying
and coating process with the remaining dough.
Serve the churros with the warm chocolate
sauce (recipe below).
MAKE THE CHOCOLATE SAUCE:
Place the chopped chocolate in a small bowl.
Warm the heavy cream in small saucepan. (Do
not let it boil.) Pour the heavy cream over the
chopped chocolate. Let it sit for 1 minute then
stir to combine.
KELLY'S NOTES:
It's important to use a cloth or heavy-duty
plastic pastry bag, as a regular resealable plastic
bag is not thick enough and will split open if you
try to pipe the churro dough through it.
The chocolate sauce will thicken as it cools, so
it's best to make it right before you're ready to
serve it with the churros.
A pastry tip isn't essential, however using the
large star-shaped tip will give the churros the
textured lines you see in the photos.
This churro recipe can be easily doubled.
Easy Homemade Lollipops
PREP: 10 MINUTES COOK: 7 MINUTES YIELD:
6 SERVINGS
INGREDIENTS
2 cups sugar
2/3 cup light corn syrup
2 teaspoons flavored extract, such as mint or
vanilla (optional; See Kelly's Notes)
Assorted sprinkles or candy
Lollipop sticks
SPECIAL EQUIPMENT:
candy thermometer
INSTRUCTIONS
Line two large baking sheets with parchment
paper or Silpat baking mats. Fill a large bowl
with ice water and set it aside.
Combine the sugar, corn syrup and 1/4 cup
water in a small saucepan set over medium
heat. Attach the candy thermometer to the
interior of the saucepan.

Increase the heat to medium-high to bring the

mix to a boil, stirring until the sugar has
disolved. Using a small pastry brush dipped in
water, wash down the sides of the saucepan to
prevent crystals from forming.

Boil the mixture for 5 to 7 minutes until it

reaches 310°F (hard-crack stage) on the candy
thermometer. Immediately transfer the
saucepan to the bowl of ice water, carefully
submerging the sides but ensuring no water
seeps into it. Swirl the pan for 10 to 15 seconds
to help the mixture cool then remove the
saucepan from the bowl of ice water. If you're
using an extract, carefully swirl it into the
mixture immediately after you remove the
saucepan from the ice bath.

Working quickly, pour the syrup onto the baking

sheets to form circles that are 2 to 3 inches in
diameter. (Space the lollipops 3 to 4 inches
apart to guarantee they don't run into each
other.) Immediately press in the lollipop sticks
and sprinkle the lollipops with your sprinkles or
candy, lightly pressing the garnishes into the
syrup. Let cool completely until fully hardened
then carefully peel the lollipops off the baking
sheet.

KELLY'S NOTES:
Opt for an extract that is clear in color in order
to maintain the crystal clear color of the
lollipops.

It's much easier to cleanly pour the syrup onto

the baking sheet if you use a saucepan with a
pour spot.

Work quickly as soon as you remove the syrup

from the stove, as it'll harden very quickly. If the
syrup gets too hard, re-warm it over medium
heat until it softens slightly.