Description
Crispy Butternut Squash Fritters with Garlic Dip features grated butternut squash and potato bound with eggs, cheese, and warm spices, then fried until golden and served alongside a creamy, herbaceous garlic dip. Perfect as an appetizer, side dish, or snack for busy weeknights or entertaining guests.
Ingredients
Scale
- 250 g butternut squash, peeled, seeded, and grated
- 1 medium potato, peeled and grated
- 2 eggs
- 50 g all-purpose flour
- 50 g cornstarch, for extra crispiness
- 100 g cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- salt and pepper, to taste
- vegetable oil, for frying
- 200 g low-fat quark, or Greek yogurt as a substitute
- 50 ml milk
- 1 garlic clove, finely minced
- 1 teaspoon agave syrup, or honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons fresh chives, finely chopped
Instructions
- Prepare the Vegetables: Cut the butternut squash in half lengthwise, scoop out the seeds, then peel away the tough skin with a vegetable peeler or knife. Finely grate 250 g of the squash flesh into a large bowl. Peel the potato and grate it directly into the bowl with the squash. The grated vegetables will release liquid as they sit; gently squeeze the excess moisture out using your hands or a clean kitchen towel.
- Make the Fritter Mixture: Crack the 2 eggs directly into the bowl with your grated vegetables, then add the flour, cornstarch, shredded cheddar, parsley, smoked paprika, and cumin. Sprinkle in salt and pepper to taste, then stir with a wooden spoon until all ingredients are evenly distributed.
- Heat the Oil: Pour a thin layer (about 1/4 inch) of vegetable oil into a large skillet and heat over medium heat until a small piece of the mixture sizzles immediately when it touches the pan, about 2 minutes.
- Form and Fry the Fritters: Using a spoon or small ice cream scoop, place about 2 tablespoons of the mixture into the hot oil. Gently flatten each portion with the back of the spoon to create a patty roughly 1/4 inch thick. Fry for 3 to 4 minutes per side, or until the fritters are deeply golden brown and crispy on both sides. Do not overcrowd the pan; work in batches if needed.
- Drain the Fritters: Transfer the cooked fritters to a paper towel-lined plate to remove any excess oil. Keep them warm while you finish cooking any remaining batches.
- Make the Garlic Dip: In a medium bowl, whisk together the quark and milk until smooth and creamy, about 1 minute of gentle whisking. Stir in the minced garlic, agave syrup, salt, pepper, and chopped fresh chives. Taste and adjust seasonings as desired.
- Serve: Transfer the dip to a serving bowl and place it alongside your warm fritters for an irresistible appetizer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes