In a mixing bowl add the egg and flour and whisk thoroughly.
50 g flour, 1 large eggs
Add the butternut squash, sweetcorn and half of the scallions and mix together.
150 g butternut squash, 198 g sweetcorn, 2 large scallions
Season with salt and pepper and stir again.
salt, ground black pepper
Add a frying pan to a medium heat and add the oil.
4 tbsp oil
While waiting for the oil to heat up, divide the ingredients into six equal portions. Dampen your hands and mould the portions into fritters.
When hot, add the fritters to the oil in batches and fry for 2 ½ - 3 minutes before flipping over and frying the other side. They should be golden brown and lovely and crispy.
Remove the fritters from the pan when cooked and place on kitchen paper towel to drain any excess oil.
Serve warm/hot as part of a meal of with a dip as a snack/starter with the remaining sliced scallion sprinkled over the fritters.