Imagine a vegetable that tastes as good as your favorite comfort food…
Eating plant-based would be irresistible, right?
And the taste of it might grab ahold of you—just like the aroma of a grease-dipped memory.
Is it possible?
Fritters are one of the most versatile ways to serve vegetables.
A good fritter not only makes eating vegetables more pleasurable; they’re easy to throw together, too.
This works for almost any type of vegetable, whether you’re making something savory or sweet, a side dish, or a snack.
And the key to cooking such a delightful vegetable?
Flour, spices, and a binding agent.
I’ve always found crispy fritters to be the most gratifying. That’s why my winter squash fritters are pan-fried.
Shall we see how to make some?
In this Recipe
Shred the winter squash in seconds with the shredder disc on your food processor. Or use a trusty box grater to get the job done.
Make-Ahead-of-Time
Winter squash fritters are tastiest when served fresh. However, you may make them two days in advance and store them wrapped in the refrigerator. Or freeze them for two weeks.
Specialty Ingredients
Flaxseed acts as a binder to hold the fritters together in place of eggs. You may find it in the baking aisle at your grocery store or order it online.
related recipe
Crispy Winter Squash Fritters
Ingredients
- 2 pounds grated winter squash
- 2 tablespoons flaxseed meal
- ¼ cup hot water
- ½ cup whole wheat flour
- ½ tsp baking powder
- ½ tsp fennel seeds
- ½ tsp chili flakes
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ¼ tsp sea salt fine grain, to taste
- sunflower oil or other high-heat oil
- ½ cup crème fraîche or sour cream
- ¼ cup chopped green onions
Instructions
- Mix the flaxseed meal and hot water and let sit for 15 minutes.Slice the winter squash in half lengthwise and scoop out seeds. Peel skin and coarsely grate with a food processor or box grater. Squeeze excess water from squash with your hands.
- Sift baking powder and flour together.
- Combine the fennel seeds, chili flakes, garlic powder, oregano, smoked paprika, pepper, and salt with the flour.
- Add the flaxseed and water to the grated squash and mix with hands. Add the flour and seasonings and toss to coat the squash.
- Form 24 individual patties using ¼ cup mixture per fritter.
- Turn the oven on low at 200° Fahrenheit.
- Heat about 1 tablespoon oil in a large skillet over medium heat. Add fritters and press down with a spatula to slightly flatten each patty. Cook, shaking the pan occasionally, 2-3 minutes each side. Drain on paper towels and keep warm on a baking sheet in a low oven while you cook the remaining fritters in the remaining oil.
- Serve 3 fritters per serving with a dollop of vegan crème fraîche and chopped green onions.
TIPS
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