Butternut Squash and Red Lentil Fritters
By Lyric Johns | Makes 10 fritters
• 2 cups butternut squash, grated • 1 cup red lentils, rinsed
• 1⁄2 cup all purpose flour
• 3⁄4 cup yellow onion, diced
• 3⁄4 tsp garlic powder
• 3⁄4 tsp smoked paprika • 1⁄4 tsp cayenne pepper • 1 tsp salt
• 4 tbsp cooking oil
Peel the butternut squash with a vegetable peeler. Cut in half and scrape out seeds. Cut into chunks and grate with a box grater, or use a grater blade on a food processor to speed this process up significantly.
Bring red lentils to a boil in 2 cups of water. Reduce heat and simmer for 5-7 minutes, or until very soft.
In a large bowl, combine your
lentils, flour, garlic powder, paprika, cayenne, and salt, mix well and then add your squash and onion. Stir until everything is well-mixed.
Heat your cooking oil in a pan at medium heat. Scoop up batter in a 1⁄2 cup measuring cup. Form your batter into patties and pan fry on both sides until they are golden brown and crispy, about 3-5 minutes each side. Add more oil as needed. Let cool on a paper-towel-lined plate.