Delicata Squash & Chickpea Fritter Recipe
Garlic aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Fritters
For the Garlic Aioli
Method
For the Fritters
- 1
Prepare the Delicata Squash
Preheat your oven to 400°F (200°C). Cut the delicata squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet and roast in the oven for 25-30 minutes until tender. Once cooked, allow it to cool slightly, then scoop out the flesh and mash it in a bowl.
- 2
Prepare the Chickpeas
Drain and rinse the canned chickpeas. In a mixing bowl, mash the chickpeas with a fork until they are mostly smooth, leaving some chunks for texture.
- 3
Mix Fritter Batter
In the bowl with the mashed chickpeas, add the roasted delicata squash, chopped green onions, minced garlic, cumin, paprika, salt, black pepper, and the egg. Gradually mix in the flour until the batter is well combined but still slightly sticky.
- 4
Cook the Fritters
Heat the olive oil in a large skillet over medium heat. Once hot, scoop tablespoon-sized amounts of the fritter batter into the skillet, flattening them slightly with the back of the spoon. Cook for 3-4 minutes on each side until golden brown and crispy. Remove the fritters from the skillet and drain on paper towels.
For the Garlic Aioli
- 5
Make the Aioli
In a small bowl, combine the mayonnaise, minced garlic, and lemon juice. Mix well until smooth. Season with salt and black pepper to taste.
