This is a beautiful little dish. It makes the most perfect brunch to make for people you really like, or a fantastic week day supper to make for yourself…because you’re worth it.
I first tasted butternut squash fritters in Chakra, an amazing Indian restaurant in Notting Hill and just couldn’t believe how gorgeously silky they tasted. I implored the chef to share his recipe with me, but to no avail. So I scampered home and came up with my own version…which dare I say taste even better!
They are beautifully light, and so simple to make. I’ve served them for lunch before, just with an array of lovely salads and everyone loves them. Here I have given you an idea for brunch where you simply pop a poached egg on the top and you have the loveliest of brunch dishes imaginable. After all if you like then you should have put an egg on it…(I’m pretty sure those are the words to Beyonces song…)
You can fry them ahead of time and keep them in the fridge and simply warm them in a low oven for 20 mins to heat them through. Or fry them just before your guests arrive and keep them warm in the oven until you’re ready to eat them. They are the perfect hassle free thing to serve to friends. They also freeze beautifully. I could go on about their multitude of virtues but I will stop jabbering on and simply give you the recipe so you can see for yourself.
To make 12 fritters:
- 500g butternut squash, peeled, de-seeded and cut into cubes
- 1 x bunch of spring onions, chopped
- 1 x garlic clove crushed
- juice of ½ lemon
- 2 eggs, lightly beaten
- pinch of nutmeg
- pinch of paprika
- handful of fresh coriander, finely chopped
- 50g flour, I used a gluten free flour, Quinoa flour, but buckwheat flour or any gluten free flour would work perfectly too
- 1 teaspoon of baking powder (if gluten-free make sure you're baking powder is too)
- salt and pepper
- Light olive oil, canola oil or coconut oil for frying
- Right so, first things first, pop the kettle on.
- Then throw your cubed butternut squash into a steamer and use the boiling kettle water to get things going a bit quicker. I don't actually have a steamer, so I like to get inventive and use a colander balanced over a saucepan...yes I am very creative like that.
- After about 15-20 mins the butternut squash should be beautifully soft.
- Once it's soft, tip the butternut squash into a food processor and blend until it's a beautifully smooth orange puree.
- Tip into a bowl and add the flour, eggs, spring onions, coriander, spices and lemon juice and garlic. Season with salt and pepper. Give it a really good stir, give it some welly!
- Now heat a generous glug of oil in a non-stick frying pan. It should be good and hot but not smoking or you will burn the outside of your fritters before they get a chance to cook all the way through.
- Then scoop one tablespoon of the mixture in the pan to make your fritters. I find one heaped tablespoon makes the perfect size fritters. Allow to cook for about 2 minutes undisturbed and then flip them over to cook for another couple of minutes. They should be gorgeously golden on the outside and soft, silky and fluffy in the middle.
- Serve straight away, or pop into a warm oven (about 50C) to keep warm until you want to gobble them.
- For brunch: Place two fritters on a little pile of watercress that's been lightly tossed in olive oil. Top with a poached egg and scatter over some tomberries (you can find them in Sainsbury's), or normal cherry tomatoes sliced in half. Drizzle with a little creme fraiche thats been loosened with some lemon juice and seasoned with salt and pepper. Top with a sprinkling of paprika and welcome to brunchy heaven.