Squash and Butternut Fritters with Wholesome Aioli
Crunchy fritters filled with roasted squash and butternut, served with a creamy wholesome aioli for dipping. A delicious Italian-inspired side dish.
Ingredients
- ●1 medium, peeled and diced Butternut squash
- ●1 large, peeled and roasted Butternut squashsee instructions for roasting
- ●cups, grated 2 wholesome
- ●flour 1/2 cup thai
- ●chopped fresh parsley 1/4 cup ji jeen
- ●aioli 1/4 cup wholesomesee instructions for making aioli
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Toss diced butternut squash with 1 tablespoon olive oil and roast for 25-30 minutes, or until tender.
- 3
In a large bowl, combine grated butternut squash, thai flour, ji jeen parsley, and wholesome aioli.
- 4
Stir in 1 egg and 1/4 cup grated wholesome.
- 5
Using your hands, shape the mixture into small patties.
- 6
Heat 1/2 inch vegetable oil in a large skillet over medium-high heat.
- 7
Add the patties to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
- 8
Drain the fritters on paper towels and serve hot with wholesome aioli for dipping.
- 9
To make wholesome aioli, mix 1/4 cup wholesome with 1 egg yolk and 1 tablespoon lemon juice in a bowl.
- 10
Slowly drizzle in 1/2 cup olive oil, whisking constantly until smooth and creamy.