First, I want to mention that I had planned to take some wonderful pictures of my experimentation with Deb's recipe for Acorn Squash Fritters. Unfortunately, I seem to have misplaced my camera. Therefore, my descriptions alone will have to suffice.
I took home a bottle of Ercavio Tempranillo Rose. I wish to put to test my inclinations to pair a delicious Rose with the fritters. The fritters were quite straightforward and easy to make. Deb was of course right - definitely use a food processor to grate the acorn squash as it is incredibly hard. This was my first experience working with one. If you've made potato pancakes, it is really the exact same procedure. The consistency of the batter is very much the same. When putting the batter in the pan, as Deb told me, make sure the oil is hot enough. Flatten them out a little with the back of the spatula, and, handle them gingerly when flipping.
As I took the first fritters out of the pan and placed them on paper towels, I proceeded to open the bottle of Rose. As soon as the fritters cooled sufficiently, I took a bite. They were perfectly crispy and a little soft on the inside. The fritters have a little more sweetness than potato pancakes. They really came out nice. I followed my first bite with a tiny sip of wine. Then, another bite, another small sip, another bite, etc. The pairing was actually perfect. This particular wine has a creamy, almost "oily" texture. Lots of berry fruit on the palate. The mouthfeel of the wine in conjucture with the texture of the fritters was a wonderful combination. I have to say I was very pleased.
So, once finished, I had a big plateful of fritters. Knowing I would eat the entire plate if left to my own devices, I knew I had to figure something out. As luck would have it, I was going to a holiday block party later Saturday afternoon. Perfect! I would bring the fritters. I did, and they were enjoyed by everyone! They quickly disappeared! Thanks Deb, for a great recipe!