butternut squash fritters

This is a unique and fun way to eat butternut squash. This recipe comes from a small cafe in the Scottish Highlands. Although the cafe had to close due to COVID, Chef Kirsten is still serving yummy treats from a new location in my sister’s home town of Grantown-On-Spey. I have been amazed by Kirsten’s resiliency and tenacity through the pandemic and her ability to reinvent her business. It has been very inspiring to watch her journey. For anyone living in the UK, you can purchase New Zealand inspired delicious treats (think Millionaire’s shortbread, Rocky Road, Ginger Crunch etc.) on her website and have them mailed to you. So yummy and they make great presents! I love Kirsten’s cookbook (The Mountain Cafe Cookbook by Kirsten Gilmour) and have featured a couple of her recipes on this blog (cheese scones and Asian inspired salad).

Butternut squash is one of my favorite squash varieties and I love the Thai influence in this recipe. I served these fritters with a green salad but I think they would also be great accompanied by some tasty baked salmon. Oh and a glass of crisp white wine is also a great addition! Don’t be overwhelmed by the long ingredient list!

Ingredients

• 500g butternut squash, peeled, deseeded and cut into 2cm dice

• 1.5 tablespoons olive oil

• 2 garlic cloves, finely chopped

• 1 small red chilli, deseeded and finely chopped (adjust spice to your preference, dried chili flakes will also work)

• 2 handfuls fresh coriander (cilantro in the US), stalks removed, leaves finely chopped

• 1 bunch spring onions finely chopped (green onions in the US)

• 130g crunchy peanut butter (if you don’t like peanut butter then leave out or try almond butter instead)

• 40g desiccated unsweetened coconut

• Zest of 2 limes

• 80g ground almonds

• 4 large eggs

• 100g self-raising flour * see note below

• Salt

• Cracked black pepper

Instructions

• Preheat your oven to 200°C/395°F (180° fan). Put your butternut squash in a roasting tray and drizzle with a tablespoon of the olive oil.

• Season with salt and pepper and roast for 20 minutes until the squash is tender enough to mash but not browned.

• Roughly mash it in the tray, then scrape it into a large mixing bowl with the garlic, chilli (adjust spice to your preference), coriander, spring onion, peanut butter, coconut, lime zest, ground almonds and eggs. Mix together until you have a smooth batter, then add the flour and season well to taste. Note from Alex: I like to place the mixture in the fridge for 30 minutes or so to help the patties stay together.

• Heat the remaining olive oil in a non-stick frying pan over a medium heat. Once it’s good and hot, spoon your batter into the pan – we make our fritters about 8cm in diameter.

• Cook on either side until fluffy and cooked through in the middle and golden brown and crisp on the outside – about seven minutes on each side should do it. Serve immediately.

• Additional Note from Alex: I served the fritters with a little extra cilantro/coriander sprinkled over the top and some fresh lime slices. I like the addition of lime juice.

• Self Rising Flour: If you don’t have self rising flour, you can make it. Use 1 cup of white flour and add 1 1/2 teaspoon of baking powder and a 1/4 teaspoon of salt. Mix together and you are good to go!