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More fritters to the people! It wonʼt make sense to explain once again how much we like fritters, making big batches of them and then having tons in the freezer… but there you go, we just did. Few things are as satisfying as filling up the reserves and then knowing that you have nutritious food easily accessible whenever time has run away (yet again). And here, youʼre sure in for a big batch if you decide to follow the recipe. It made sense to not cut in half or adjust any amounts since it now relies on one (1) whole butternut squash, but if youʼd rather use half and then save the leftovers for something else, feel free (maybe youʼre in the mood for the Quick Butternut Squash Soup, Butternut Squash Enchiladas or Butternut Squash with Curried Chickpeas).
The only really laborious part of the process is grating up the squash, the rest goes nice and quick. As far as the frying part at the end, keep this in mind: weʼve written in the recipe to keep the heat relatively low and let them sit in the pan for a little longer. This is for the squash to have to cook and more “come together”. If you do slightly higher heat and shorter time in the pan, the consistency of the fritters will be a little more like rosti (Swiss potato pancakes), where you can detect the individual bits of squash instead of it being a uniform “mash”. Itʼs up to each and everyone to go with their preference, but we like the longer process and less “raw” feel.
If youʼre not in the mood for making all the fritters at once, know that you can refrigerate any leftover batter for days, and fry them up as you please. Weʼre yet to try freezing the batter, but Iʼm sure that would work too. We just fry them up and freeze them laid out individually on a cutting board, before popping them in bags/ tupperware for long-term freezing (itʼs easier to de-frost this way, but you can of course pile them up right away too). With some veggies on the side, these make a perfect complete meal. Good luck!
Makes 40-50 fritters
1 butternut squash
2 tbsp chia seeds + 7 tbsp water
7 dl cooked chickpeas, rinsed and drained
2 large onions, finely chopped
1 large bunch dino or green kale, approx. 250-300 g
2 dl toasted walnuts, finely chopped
3 garlic cloves, minced
1 1/2 dl whole wheat flour
2 tsp baking powder
150 g feta cheese of your choice, crumbled
1/2 tbsp soy sauce
Salt, black pepper and canola oil
- Peel, de-seed and grate (using the largest holes on the box grater) the butternut squash. Place it in a large bowl (the biggest one you have).
- Stir chia seeds and water together in a small glass or bowl. Stir every minute for a few minutes, and then let sit for approx. 3-5 min to thicken.
- Mash the chickpeas with a fork or in a blender. Don’t puree it – some texture is nice. Mix in with the butternut squash. Add in the chia “eggs” and stir.
- De-stem the kale. Roughly chop the leaves, and finely chop the stems (discard the thickest parts).
- Sauté onions and kale stems in a splash of canola oil + 1/2 tsp salt. After about 5 min, add in the kale leaves and let them wilt down for a minute or so. Add onions and kale to the bowl and mix.
- Add in walnuts, garlic, flour, baking powder, feta cheese, soy sauce and an additional 1/2-3/4 tsp salt, as well as a generous amount of black pepper. Mix well. Stir until the batter is really coming together and you could form fritters with your hands.
- Heat up a splash of canola oil in a frying pan over medium-low heat. Then, either form fritters with your hands or spoon (+ flatten) the batter into the pan. Cook for at least 5 min per side, and repeat until done. Eat right away, refrigerate for later or freeze for the future.