Recipe: Butternut Squash Fritters—an Annual Tradition at Little Dom’s


Every January, Little Dom’s pastry chef Ann Kirk celebrates the restaurant’s anniversary by frying up batches of sweet butternut squash fritters. This month marks the Los Feliz favorite’s fifth year of delivering prosecco-soaked brunches and bubbly-crusted pizzas to the neighborhood, and—like the swallows to Mission San Juan Capistrano—the sugar-dusted fritters have returned to Dom’s. The gooey poppers are the only dish on the menu to make an annual comeback, not to mention the only recipe our dine editor has ever personally requested (it was the hit of last year’s cocktail party). They’re only offered for a limited time at the restaurant, but lucky for you the bites are incredibly simple to make. Drop some in the fryer for your next celebration. And here’s to another great year! 


3/4 cup all-purpose flour

2 1/2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

2 large eggs

2 tablespoons honey

1 tablespoon vanilla extract

1 whole butternut squash

1/4 cup brown sugar

1 1/2 tablespoon all purpose flour

Paper towels for draining

Cinnamon – sugar for rolling


With a sharp knife, remove skin from squash and cut into 1-inch cubes. Place in a roasting pan, toss with 1/4 cup brown sugar, cover with aluminum foil, and roast in a 450 degree oven for 40 minutes. Squash should be very tender. Drain all excess liquid.

In a large mixing bowl, sift together dry ingredients and make a well. In the well, add the eggs, honey and vanilla extract. Whisk wet ingredients together until combined and then slowly add the dry ingredients until fully combined. Batter should be smooth. Cover batter with plastic wrap, chill and let rest.

Toss butternut squash in 1 1/2 T flour and add to the batter just before frying. Mix to combine.

Using a 1 oz ice cream scoop, place fritters into canola oil at 350 degrees and fry for 5 minutes or until golden brown. Drain on paper towels and immediately roll in cinnamon – sugar. Serve hot. Yields approximately 18 fritters.

Notes:  If batter becomes too runny, stir in a little more flour. If your batter appears to be low on squash, just toss some more in with flour and fold it in.

(Recipe courtesy Ann Kirk)