Crispy on the outside, soft on the inside, these Butternut Squash Fritters are my new favourite way of eating this delicious vegetable! Perfect as an appetizer, side dish, light meal or anytime snack!
2tablespoonssagefinely chopped plus extra for serving
2largeeggs
½cuprice flour
½teaspoonsea salt
Extra virgin olive oil for frying
Yoghurt Dip
½cupnatural yoghurt of choice
1clovegarlicminced
¼teaspoonsea salt
Instructions
To a large mixing bowl add the grated butternut squash, rice flour, eggs, salt and sage. Use a fork to mix until well combined.
Heat 3 or more tablespoons of extra virgin olive oil in a large frypan or skillet.
Once the oil is hot, add large spoonfuls of batter. Use the spoon to form into neat rounds. Fry 2-3 fritters at a time, being careful not to overcrowd the pan.
Once the fritters are golden on the bottom, use an egg flip to flip the fritters over. Fry on the second side until golden brown. Once golden brown, transfer to a paper towel lined plate and repeat these steps until all batter is used.
Garlic Yoghurt
To make the garlic yoghurt, add the yogurt, minced garlic and sea salt to a small bowl. Stir to combine.
Serve the fritters topped with garlic yoghurt and extra fresh sage.
Notes
Storage
Store in an airtight container for up to 5 days. Reheat in the microwave or eat cold. Store garlic yoghurt in a seperate airtight container in the fridge.
Serving
Only top with garlic yogurt just before serving. See full blog post for more serving suggestions and variations. *nutrient facts are an estimate only.