Prep Time: 10 mins Total Time: 35 mins Serves: 5 servings
Ingredients: Adapted from Pipingpotcurry.com
3 cups Butternut Squash or pumpkin, precooked
1 cup Onions chopped
1.5 cup All-purpose flour
1/2 tbsp Garlic minced
1 tsp Lemon juice
3 tbsp Parsley finely chopped
Sunflower Oil as needed for frying
Panko bread crumbs for coating (optional)
1 tsp Ground Cumin
1/4 tsp Ground Turmeric
1/2 tsp Cayenne or Red Chili powder
1/2 tsp Salt
optional: 1-2 tsp flour to assist in binding if needed 1 cup panko bread crumbs for coating 1/4 - 1/2 cup safflower or sunflower oil for frying
Can also bake on parchment paper or a lightly greased baking sheet at about 350 degrees for about 20 minutes - or until toasty.
Since the panko bread crumbs are really made for a light fry. If you are baking them, use a bread crumb instead of panko.
In a large bowl, combine the cooked squash, onions, chickpea flour, spices, lemon juice and parsley. Stir with a fork (or your hands) until the mixture is combined well.
Liberally coat a large pan with oil and let it heat.
Form the squash mixture into small balls and roll in Panko and flatten it out slightly. Then place gently in the pan.
Cook on one side for 3-4 minutes. Flip and cook for another 2-3 minutes until the fritters are lightly browned. It will take 3-4 batches to fry all the fritters.
Remove from oil with a spatula and transfer the fritters on a plate lined with paper towels.
Garnish with chopped parsley and serve with a dip of choice.