Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine the 800 grams of grated butternut squash, 150 grams of chickpea flour, 60 ml of tahini, 1 small finely chopped red onion, 2 cloves of minced garlic, 15 grams of grated fresh ginger, 1 minced green chili (if using), 5 ml of ground cumin, 5 ml of ground coriander, 2.5 ml of turmeric powder, 10 grams of salt, 2.5 ml of black pepper, and 30 grams of chopped fresh coriander leaves.

2. 2

   Mix all ingredients thoroughly with your hands until a thick, uniform batter forms, ensuring no dry flour remains.

3. 3

   Heat 1 liter of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches approximately 170-175°C (340-345°F).

4. 4

   Carefully drop heaped tablespoons of the butternut mixture into the hot oil, frying 3-4 fritters at a time to avoid overcrowding the pot.

5. 5

   Deep-fry each fritter for 3-4 minutes per side, or until they are golden brown and cooked through.

6. 6

   Remove the cooked fritters with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

7. 7

   Repeat the frying process with the remaining batter until all fritters are cooked, maintaining a consistent oil temperature.

8. 8

   Serve the South African Butternut and Tahini Fritters warm, perhaps with a side of plain yogurt or a squeeze of lemon.