Butternut Squash Oven Fritters with Smoky Maple Remoulade
These lacy-edged, crispy butternut squash fritters employ red lentils as a binder. We soak red lentils in water overnight, then blend them in a food processor, which makes for a puree that binds nicely with the grated butternut squash. This eliminates the need for flax or chia seeds, or any other binder typically used in plant-based cooking. The red lentils also give the fritters subtle falafel vibes, since they’re a legume like chickpeas.
We bake the fritters instead of frying them, which works just as well, and gives you hands-off cooking time to get other things done. And the remoulade! It’s savory, sweet, and smoky, and goes perfectly with the butternut flavor. These fritters would make for a great app to serve when entertaining, especially as a snack right out of the oven, just as your guests are arriving :)
Butternut Squash Oven Fritters with Smoky Maple Remoulade
makes about 15 fritters
for the fritters
1 lb/450 g butternut or honeynut squash (about 1 very small butternut or 1 honeynut), grated
½ teaspoon salt, plus more for sprinkling the butternut
1 cup red lentils, soaked in plenty of water overnight
1 garlic clove, roughly chopped
1 tablespoon minced fresh sage
1 tablespoon minced fresh rosemary
pinch chili flakes
avocado oil or olive oil
for the remoulade
1/3 cup vegan mayonnaise
2 tablespoons maple syrup
2 teaspoons Dijon mustard
1/2 teaspoon smoked paprika
to make the fritters
Preheat the oven to 425° F (220° C). Line a large baking sheet with parchment paper.
Put the grated butternut in a colander, set over a bowl. Sprinkle with a generous pinch of salt and mix to coat. Let sit and release water while preparing the batter.
Drain and rinse the lentils. In a food processor, combine the lentils, ½ teaspoon salt, garlic, sage, rosemary, and chili flakes. Process until smooth. Transfer the batter to a medium bowl.
Using your hands, squeeze as much excess water out of the butternut as you can. Transfer to the bowl with the batter and mix to combine. Start forming the fritters on the prepared baking sheet by putting dollops of the batter on the sheet and flattening them out with a spoon. Flatten out from the center to achieve the uneven fritter-like edges, and leave at least an inch between the fritters. Aim for fritters about 3 ½" in diameter and just under ¼" in thickness. Brush generously with oil and bake for 20 minutes. Carefully flip the fritters using a flat spatula, brush with more oil, and bake for 10 more minutes, until the undersides are golden, and the edges are crispy. You will likely need to bake the fritters in a few batches. Serve right away, with the remoulade. Reheat in the oven or toaster oven.
to make the remoulade
In a small bowl, combine the mayo, maple syrup, mustard, and smoked paprika. Mix until smooth. Serve as a dipping sauce for the fritters.
Notes
Chances are, your food processor has a grating attachment, which can be used to grate the butternut squash very quickly.
Intuitive Cooking Takeaways
Butternut squash can be replaced with an equal amount of all kinds of vegetables here: carrots, parsnips, onions, cauliflower, broccoli, etc. Just make sure to grate the veggies, salt them, and squeeze out all the excess liquid as per the recipe.