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squash fritters

After the November cooking day with my club there was a ton of squash left from making soup. I don't normally cook with squash so I looked up some recipes that were fast to make and came across this on Tastemade. I always see Tastemade videos of food but I have never tried their recipes before. I'm glad I did! It was super fast and similar to zucchini fritters I have made before. You just grate the squash, add flour, eggs, salt, and fry them in a pan. Nothing to it, but the finished fritters are delicious. So if you have leftover squash or feel like making an interesting appetizer I would check out the recipe below.

What you need:

  • 5 cups shredded butternut squash (1 medium butternut squash)

  • 1/2 cup chickpea flour (I used normal flour)

  • 2 large eggs

  • 1/2 tsp. sea salt

  • olive oil

In a large bowl, combine the shredded butternut squash, chickpea flour, eggs, and kosher salt to the bowl, stirring until the mixture is combined.

looks like shredded cheese

Heat olive oil over medium-high heat.

Once the oil is hot, scoop out approximately 1/3 cup of the mixture and place into the pan, pressing down lightly into rounds, spacing them approx. 2 inches apart.

frying them on the first side

Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked through.

flipped and crisping up

Drain on a paper towel-lined plate. Repeat with the remaining mixture.

recipe: Tastemade

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