Vegan Curried Butternut Squash Fritters
These vegan curried butternut squash fritters are topped with creamy coconut yogurt and cilantro. Gluten-free, dairy-free and vegan.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 15 fritters
- 2 tbsp flax meal
- 5 tbsp water
- 5 cups butternut squash shredded (about 2 lbs)
- 1 cup onion shredded or diced (about 1 small onion)
- 2 tbsp chopped cilantro
- 1 tsp curry powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 cloves garlic minced
- 2/3 cups gluten-free flour blend I like Bob's Red Mill 1-to-1 Baking Flour
- 2 tbsp oil
- 1/4 cup coconut yogurt for topping
- 1/4 cup chopped cilantro for topping
In a small bowl, mix together the flax meal and water. Let sit for 5-10 minutes, until it thickens and reaches a gel-like consistency.
In a large bowl, mix together shredded butternut squash, onion, cilantro, curry powder, salt, black pepper, gtuten-free flour blend, and flax egg mixture.
Preheat a large skillet over medium high heat. Add two tablespoons of oil to the skillet.
Form the butternut squash mixtures into 1/4 cup balls. Add to the skillet in batches of 4 and flatted with a spatula.
Cook on one side for 3-4 minutes, flip and cook an additional 2-3 minutes, until the fritter is lightly browned.
Top with coconut yogurt and chopped cilantro to serve.
Calories: 70kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Sodium: 160mg | Potassium: 197mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4985IU | Vitamin C: 10.8mg | Calcium: 38mg | Iron: 0.7mg