Serves:
2-4 (makes 8 fritters)
Prep time:
10 mins
Cook time:
10 mins
Ingredients:
1/4 wedge butternut squash
1 small shallot (or 1/4 medium white onion)
1 garlic clove
4-5 sprigs fresh coriander (optional, but adds more flavour)
20g sweetcorn kernels (fresh, tinned or frozen defrosted)
1 pinch salt
1/2 tsp curry powder
2 lemon wedges
1-2 tbsp gram flour (you can use plain flour in a pinch if you can't find this)
1-2 tbsp oil
1 head baby gem or similar lettuce (Iceberg or Romaine would work well)
It’s butternut squash season! But what should you make with one? Why not try these yummy squash and corn fritters? Check out the video if you’re more of a visual learner!
Method:
Grate the squash, shallot and garlic into a mixing bowl, pick the coriander leaves and add in the sweetcorn, salt, curry powder and one wedge lemon juice in the bowl. Mix together, then use your hands to squeeze the mixture until the juice runs out.
Add 1-2 tablespoons of gram flour – this will depend on how wet the mixture is – you want a sticky dough-like mix, not porridge consistency.
Heat the frying pan to med-high, then when hot add in a small glug of oil and carefully place a spoonful of the mixture, leaving space between each one, until the pan is full. Cook in batches if needed. Fry for 2-3 minutes, looking for the mixture to look dry before flipping, and finishing for a further 1-2 minutes, until golden brown.
Serve in lettuce cups, squeeze the other lemon wedge over the top. Also goes well with minty yoghurt or mango chutney.
