I’ve never been a fritter person. It’s partially due to an ancient fear of fatty, fried foods and weight gain, and partly because I’ve never owned a great frying pan, which renders me inept at frying in the first place.
But I’ve been eating butternut squash for months in the same old ways and I wanted to try something new.
Hello, squash fritters. Thanks for being delicious.
This recipe is a snap to pull together, the flavours meld nicely and the fritters are very more-ish.
I fried half of the recipe and baked the other half. I bake most of my patty/burger-like items, and am usually happy with the results, though I must admit in this case I liked the frying pan version much better. They had an appealing, crispy coating and creamy interior, while the baked version was uniform in texture. I’ll let you decide which one you’d like to try!
Do you have any creative suggestions for using butternut squash?
(Looking for healthy dessert recipes, or tips for how to eat deliciously on a budget? Then check out my e-books here.)
Butternut Squash Fritters
gluten-free, dairy-free, vegan, soy-free, five ingredients or less
1 cup puréed butternut squash
1/4 cup spinach, finely shredded
2 tbsp chickpea flour
1/2 tsp ground coriander
1/4 tsp salt, or to taste
In a small bowl, mix all of the ingredients together. Taste a bit of the mixture, and add more seasonings if necessary.
Using wet hands, grab the dough by the tablespoon and form into small, round patties. I got nine fritters from my batch, but you may get a few more or less.
Put the fritters in the fridge for 15-20 minutes to firm up.
If you’d like to fry them, heat a few tablespoons of olive oil over medium heat, then cook the fritters for 3-4 minutes on each side. Be careful when flipping them, as they are delicate.
If you’re using an oven, bake them at 350 degrees F for 15 minutes.