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Butternut Squash Fritters with Cilantro Yogurt
Ingredients
  • Total Time 30 Mins
  • Yield 6 to 8 fritters (3 to 4 servings)
  • Homemade fritters typically require some type of grating or shredding, but not these. Starting with store-bought spiralized butternut squash cuts down on prep, so you can have the fritters on the table in half an hour. As they fry, you'll make an herb-packed, citrus-y yogurt sauce that adds bold flavor to the subtly sweet latkes. Make sure the oil is hot before adding the squash mixture to the pan to encourage browning and crispy edges. Serve to guests as an appetizer at a dinner party, or to your family as an easy weeknight side.
  • subheading: For the fritters:
  • 2 tablespoons all-purpose flour
  • ½ teaspoon kosher salt, plus more to serve
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground ginger
  • Freshly ground black pepper
  • 10 ounces spiralized butternut squash (about 4 cups, packed)
  • 1 large egg, lightly beaten
  • 1 small shallot, chopped
  • 1 small clove garlic, grated
  • 2 tablespoons canola oil
  • subheading: For the yogurt sauce:
  • 1 cup full-fat plain Greek yogurt
  • 1 jalapeño, seeded and chopped
  • ¾ cup loosely-packed cilantro leaves and tender stems
  • 1½ tablespoons lime juice (from 1 lime)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lime zest
  • 1 small garlic clove, chopped
  • Kosher salt and freshly-ground black pepper
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