Butternut Squash Fritters with Spiced Yogurt

A vertical stack of butternut squash fritters.

Butternut Squash Fritters with Spiced Yogurt

This easy recipe for Butternut Squash Fritters with Spiced Yogurt makes a unique and addictive appetizer or side dish for Thanksgiving. Adapted from Alison Roman.

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Course: Appetizer

Cuisine: American

Keyword: appetizer, butternut squash, chick peas, easy, fall, latkes, pancakes, recipe, side, thanksgiving, yogurt

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: servings

Calories: 152kcal

Author: Nicole Gaffney (ColeyCooks.com)

Ingredients

For the Fritters:

1 ~2-lb butternut squash peeled, seeded and grated on a box grater*
1 medium-large yellow or sweet onion halved, peeled and sliced as thin as possible*
4 tablespoons olive oil divided
¾ cup chick pea flour
2 tablespoons corn starch
1 teaspoon baking powder
1 teaspoon salt
freshly ground black pepper to taste
1 egg
flaky sea salt such as Maldon, for sprinkling

For the Spiced Yogurt:

¾ cup plain whole milk Greek yogurt
1 small garlic clove very finely minced
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon smoked paprika
½ teaspoon salt
2 teaspoons lime juice

Instructions

Preheat the oven to 350 degrees F and line a sheet pan with parchment paper.
Toss butternut squash and onions with 1 tablespoon olive oil, then spread out on to the sheet pan in an even layer. Bake for 15 minutes, or until just starting to soften. Let cool.
In a large bowl, combine the chick pea flour, corn starch, baking powder, salt and pepper, then mix to combine. Add the butternut squash and onions, the egg and ¼ cup water. Mix until it forms a tight batter and everything is thoroughly combined.
Heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Use a ¼ cup measuring cup to scoop out the batter (don't fill it all the way) and place it in the pan. Use the back of the cup to flatten it just a bit, then repeat 3-4 more times, but don't overcrowd the pan. When they're starting to brown on the outsides, give them a flip and cook until browned on the other side. Repeat until you've used up all the batter.
Transfer fritters to a baking rack set over a sheet pan to drain. Sprinkle with flaky sea salt, then pop the pan in the oven (still set to 350 degrees F) while you make the spiced yogurt.
In a small bowl, add the yogurt, garlic, cumin, coriander, smoked paprika, salt and lime juice. Whisk until thoroughly combined, then transfer to a serving bowl.
Remove the fritters from the oven, transfer to a platter, then serve immediately with spiced yogurt on the side.

Notes

* I use the grater attachment on my food processor to make quick work of the squash and a mandoline to make super thin, even slices of onion.

The fritters can be fried, then stored in an airtight container in the refrigerator for up to 3 days in advance, as can the yogurt. Reheat the fritters in a 350 degree oven for about 15 minutes, or until hot and crispy.

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