Butternut Squash Fritters

Quick, crispy vegan butternut squash fritters made with chickpea flour and a creamy mustard yogurt dip. A 15-minute gluten-free snack!

Recipe Source Link:https://www.mygingergarlickitchen.com/butternut-squash-fritters/

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RECIPE INGREDIENTS

» For Butternut Squash Fritters

• 1 small butternut squash
• 1 large onion, finely chopped
• 2 tablespoons fresh coriander or parsley, chopped
• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• 1 teaspoon mixed herbs
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Red pepper flakes, to taste
• Salt, to taste
• ¼ cup chickpea flour (besan) or all-purpose flour
• 2 tablespoons rice flour (for crispiness)
• 1-2 tablespoons water (only if needed to bind)
• Oil, for shallow frying

» For Mustard Yogurt Dip

• 1 cup vegan Greek yogurt (or regular)
• 1 tablespoon Dijon mustard (or yellow mustard for a milder flavor)
• 1 teaspoon maple syrup or honey (optional, for balance)
• 1 teaspoon apple cider vinegar or lemon juice
• 2 garlic cloves, finely grated
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon finely chopped coriander or parsley
• 1 teaspoon fresh or dried chives

RECIPE INSTRUCTIONS

» Prep Butternut Squash & Onion

1. First, remove the stem, then cut the butternut squash lengthwise through the center. Cut it into four pieces.
2. Grate all the pieces using a box grater or a food processor. Set aside. Chop one large onion and keep it aside as well.

» How to Make Mustard Yogurt Dip

1. In a small bowl, add yogurt, minced garlic, mustard, honey, olive oil, salt, and pepper. Add chopped coriander and chives. Mix until everything is well combined. Taste and add lemon juice, then mix again. Chill for 15 minutes before serving to let the flavors blend.

» How to Make Butternut Squash Fritters

1. In a large bowl, add 3 cups of grated butternut squash and the chopped onions. Add ½ cup of chickpea flour, 2 tablespoons of rice flour or cornstarch, and 2 minced garlic cloves. Then add the spices: mixed herbs, roasted cumin powder, onion powder, smoked paprika, turmeric powder, and red chili flakes.
2. Next, add 2 tablespoons of chopped coriander and fresh or dried chives. Mix everything together until the mixture starts to hold its shape. Add a spoonful of water only if needed. Scoop out a small portion of the mixture and shape it into a ball.
3. Heat 1 teaspoon of oil in a cast-iron or non-stick pan over medium heat. Once the oil is hot, place the mixture on the pan and flatten it gently with your fingers or a spatula to form a fritter. Cook for 3-4 minutes on each side until golden and crispy. Remove and drain on a paper towel-lined plate.

» Serving

1. Garnish with chopped cilantro and chives. Serve warm with mustard yogurt dip, garlic yogurt dip, or even ketchup. They also pair beautifully with a salad or soup for a wholesome meal.

RECIPE NOTES

1. For vegan version, use any dairy-free yogurt and avoid using the honey (use maple syrup or agave instead).
2. Smaller fritters cook quickly and stay crisp longer. They also make great bite-sized appetizers.
3. If your onion is too strong, soak it in cold water for a few minutes, then drain. It helps remove the sharpness and gives a more balanced taste.