Butternut Squash Fritters with Garlicky Yogurt

 

Laura Manzano and Laura Rege - published Oct 23, 2022  thekitchn.com

 

These fritters make the case that there are few things that the mighty butternut squash can’t do.

SERVES

6

MAKES

12 (3-inch) fritters

PREP

30 minutes

COOK

30 minutes

 

INGREDIENTS

FOR THE YOGURT:

• 2 large cloves garlic

• 1/2 medium lemon

• 1/2 medium bunch fresh parsley

• 3/4 cup plain Greek yogurt

• 2 tablespoons olive oil

• 1/2 teaspoon kosher salt, plus more as needed

• 1/4 teaspoon freshly ground black pepper

• 1 to 2 tablespoons water

FOR THE FRITTERS:

• 1 large egg

• 1/4 cup raisins

• 1 1/2 pounds butternut squash (about 1/2 medium)

• 1 small yellow onion

• 2 tablespoons finely chopped fresh parsley leaves

• 1 cup all-purpose flour

• 1 3/4 teaspoons kosher salt

• 1 teaspoon rase el hanout

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika

• 1/4 teaspoon freshly ground black pepper

• Pinch cayenne pepper

• 3 cups neutral oil, such as vegetable

• Flaky salt, for sprinkling

 

INSTRUCTIONS

MAKE THE YOGURT:

•     Prepare the following, adding each to the same small bowl as it is completed: Finely grate 2 large garlic cloves. Finely grate the zest of 1/2 medium lemon until you have 1 teaspoon. Juice the lemon until you have 1 tablespoon.

•     Pick the leaves from 1/3 bunch fresh parsley until you have 1/4 cup and finely chop (about 3 tablespoons). Add 1 tablespoon to the yogurt and save the remaining for the fritters.

•     Add 3/4 cup plain Greek yogurt, 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper to the bowl and stir until combined. Add 1 to 2 tablespoons water as needed to thin to a dippable consistency. Taste and season with more kosher salt as needed.

MAKE THE FRITTERS:

•     Place 1 large egg in a large bowl and whisk with a fork to break up.

•     Prepare the following, adding each to the bowl of egg as it is completed: Finely chop 1/4 cup raisins. Peel and remove the seeds from 1 1/2 pounds butternut squash, then grate on the large holes of a box grater until you have about 4 cups. Grate 1 small yellow onion on the large holes until you have 1/2 cup.

•     Add the parsley, 1 cup all-purpose flour, 1 3/4 teaspoons kosher salt, 1 teaspoon ras el hanout, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, and a pinch of cayenne pepper. Stir to combine. Let sit for at least 5 minutes while the oil heats.

•     Heat 3 cups neutral oil in a large cast iron or high-sided skillet over medium-high heat until shimmering (about 350ºF). Meanwhile, fit a wire rack onto a baking sheet.

•     Working in batches of 3 to 4 fritters, scoop the batter into the oil by the 1/4 cup, making sure to tuck errant strands of squash into the cup. Flatten mounds gently with a fork into a rough 3-inch round. Fry until golden brown and crisp, 2 to 4 minutes per side.

•     Transfer to the wire rack and sprinkle with flaky salt. Serve with the yogurt sauce for dipping.

RECIPE NOTES

Food processor grating: The peeled butternut squash can be grated on the shredding disc of a food processor instead of a box grater.

Make ahead: The yogurt sauce can be made up to 2 days ahead and refrigerated in an airtight container.

Storage: Leftover fritters and yogurt sauce can be refrigerated in separate airtight containers for up to 4 days. Fritters can be reheated in a 400ºF air fryer or 400ºF oven for 10 to 15 minutes, until crispy and heated through.