Roasted Butternut Squash Fritters with Homemade Tzatziki (1 Hr, 18 Mins)

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Roasted butternut squash fritters offer a delightful twist on traditional fritters. By first roasting the squash, these fritters gain a deep, caramelized flavor that is irresistible.

The process of roasting, scooping, and then pan-frying results in a fritter that is crispy on the outside and tender on the inside.

Paired with homemade tzatziki, these fritters become a lovely blend of sweet and savory with a refreshing creamy contrast. This dish is perfect as a unique appetizer, side, or even a light main course.

  • Prep Time: 25 minutes
  • Cook Time: 53 minutes
  • Total Time: 1 hour 18 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the fritters:

  • 1 medium butternut squash
  • 2 eggs, beaten
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Olive oil, for pan-frying

For the tzatziki sauce: 

  • 1 cup Greek yogurt
  • 1 cucumber, grated and drained
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh dill, chopped
  • Salt and pepper, to taste

Instructions

  1. Roast the Squash (45 minutes): Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Place the halves cut-side up on a baking sheet, and roast in the oven until the flesh is tender and easily pierced with a fork, about 45 minutes.
  2. Prepare the Tzatziki (15 minutes): While the squash is roasting, prepare the tzatziki. Combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, and chopped dill in a bowl. Season with salt and pepper to taste. Mix well and refrigerate until ready to serve.
  3. Scoop and Mix Squash (10 minutes): Once the squash is cool enough to handle, scoop out the flesh into a bowl. Add the beaten eggs, flour, garlic powder, smoked paprika, salt, and pepper. Mix well until combined.
  4. Form and Fry Fritters (20 minutes): Heat olive oil in a pan over medium heat. Form the squash mixture into small patties and fry in the hot oil until golden brown and crispy on both sides, about 3-4 minutes per side. Work in batches to avoid overcrowding the pan.
  5. Serve (5 minutes): Serve the warm butternut squash fritters with the chilled tzatziki sauce on the side.

Equipment

Notes

These roasted butternut squash fritters with homemade tzatziki are a delightful treat. The key to perfect fritters is ensuring the squash is well-roasted and the oil is hot enough for frying.

You can experiment with different herbs in both the fritters and tzatziki for variations in flavor. These fritters pair beautifully with a fresh green salad or as part of a mezze platter. The tzatziki not only complements the fritters but can also be used as a dip for other vegetables or grilled meats.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 5g
  • Sodium: 150mg
  • Fat: 10g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 95mg

Pair this with...

Cheesy Grits

Start by bringing a pot of salted water or broth to a boil. Gradually whisk in the grits to prevent lumps from forming. Let them simmer, stirring occasionally, until they absorb the liquid and get that desired creamy consistency. Now comes the cheesy magic: stir in a generous amount of your favorite cheese – cheddar works great – allowing it to melt and mingle with the grits. Once they're all creamy and cheesy, transfer them to a serving dish. Top with an extra sprinkle of cheese and let it melt into a gooey blanket. For the finishing touch, scatter some chopped green onions over the top for a burst of color and a mild zesty kick.

Buttery Grilled Corn on the Cob

Start by selecting fresh ears of corn, husks and silks removed. Before grilling, melt some butter and brush it generously over each cob, ensuring every kernel is kissed with that buttery goodness. Season with a sprinkle of salt to contrast that natural sweetness. Once your grill is heated, lay the corn cobs on the grates, turning them occasionally to achieve an even char and those enticing grill marks. The butter will sizzle and infuse the corn with its rich flavor. When they're beautifully golden, remove from the grill. For an extra touch, you can add another swipe of butter or even sprinkle some fresh herbs or parmesan on top.

Fennel, Cucumber, and Mint Salad

To kick things off, thinly slice your fennel bulb, aiming for delicate, almost translucent slices to ensure every bite is crisp. Next, slice your cucumber into rounds or half-moons, depending on your preference. These will add a cool, hydrating touch to the salad. Chop up some fresh mint leaves, which will infuse the salad with a burst of aromatic freshness. Add in some chopped green onions for a subtle zing. Once everything's in your salad bowl, give it a toss. A light dressing made from lemon juice, olive oil, salt, and pepper will complement the fresh ingredients without overpowering them. Drizzle it over, toss once more, and there you have it!

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