Butternut Squash Fritters with Spiced Yogurt
This easy recipe for roasted butternut squash fritters with spiced yogurt makes a crispy, golden brown appetizer or side dish that’s perfect for Thanksgiving or any fall meal.
Servings: 10 servings
Calories: 152kcal
Ingredients
For the Fritters:
- 1 butternut squash (about 2 lbs) peeled, seeded and grated
- 1 medium-large yellow or sweet onion halved, peeled and sliced as thin as possible
- 4 tablespoons olive oil divided
- ¾ cup chickpea 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 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°F and line a sheet pan with parchment paper.
- Toss the butternut squash and onions with 1 tablespoon of olive oil, then spread them evenly on the prepared sheet pan. Bake for about 15 minutes, until just starting to soften. Let cool slightly.
- In a large bowl, combine the chickpea flour, cornstarch, baking powder, salt, and black pepper. Add the butternut squash, onions, egg, and ¼ cup water. Mix until a tight batter forms and everything is well combined.
- Heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Use a ¼-cup measure (not filled to the top) to scoop batter into the pan. Flatten each slightly with the back of the cup. Cook 3–4 fritters at a time, making sure not to overcrowd the pan. When the edges turn golden, flip and cook the other side until browned. Repeat with the remaining batter.
- Transfer the fritters to a wire rack set over a sheet pan to drain. Sprinkle with flaky sea salt. Keep warm in the oven (still at 350°F) while you make the yogurt.
- In a small bowl, whisk together the yogurt, garlic, cumin, coriander, smoked paprika, salt, and lime juice until smooth. Transfer to a serving bowl.
- Remove the fritters from the oven and arrange on a platter. Serve right away with the spiced yogurt on the side.
Notes
- Use the food processor with a grater attachment or a box grated for quick prep of the squash and a mandoline to make super thin, even slices of onion.
- Roast vegetables first to reduce water and prevent soggy fritters.
- Fry in batches without crowding to maintain hot oil and even cooking.
- Keep fritters warm in the oven so they stay crispy but not greasy.
- Always taste the batter and sauce, and adjust seasoning if necessary.
Nutrition
Calories: 152kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 415mg | Potassium: 415mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8052IU | Vitamin C: 18mg | Calcium: 92mg | Iron: 1mg
