Spiced Butternut Squash Fritters with Lemon Chive Yogurt and Toasted Pumpkin Crunch

Ingredients

• •1 medium butternut squash, peeled and grated (about 4 cups)
• •2 large eggs, lightly beaten
• •1/2 cup all-purpose flour
• •1/3 cup grated Parmesan cheese
• •1 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon cayenne pepper
• •1 teaspoon sea salt
• •1/2 teaspoon black pepper
• •3 tablespoons vegetable oil, for frying
• •1/2 cup plain Greek yogurt
• •2 tablespoons fresh lemon juice
• •1 tablespoon finely chopped chives
• •1/4 cup shelled pumpkin seeds
• •1/4 teaspoon olive oil
• •1/4 teaspoon chili powder

Instructions

1. 1

   Place the grated butternut squash in a clean kitchen towel and squeeze out excess moisture. Transfer to a large mixing bowl.

2. 2

   Add the eggs, all-purpose flour, Parmesan cheese, cumin, smoked paprika, cayenne pepper, salt, and black pepper to the bowl. Mix thoroughly to combine.

3. 3

   Heat the vegetable oil in a large non-stick skillet over medium heat. Scoop 2 tablespoons of the squash mixture and form it into a small patty. Place it in the hot skillet. Repeat until the skillet is full but not overcrowded.

4. 4

   Cook fritters for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil. Repeat with the remaining mixture.

5. 5

   In a small bowl, whisk together the Greek yogurt, lemon juice, and chives. Set aside.

6. 6

   Heat a small skillet over medium-low heat. Add the pumpkin seeds and toast them for 2-3 minutes until they start to pop. Drizzle with olive oil and sprinkle with chili powder, tossing to coat evenly. Remove from heat.

7. 7

   Serve the fritters warm, topped with a dollop of lemon chive yogurt and a sprinkle of toasted pumpkin seeds.