Sweet Potato Butternut Squash Fritters

Made with Edward & Sons Garden Veggie Bouillon Cubes and Let’s Do Organic Tapioca Starch 

Quick and crispy fritters. Packed with fall produce like sweet potatoes and butternut squash!

They are easy to assemble and can be made gluten-free!

Pair these with a creamy garlic tahini sauce for the ultimate appetizer or savory snack.

Perfect as an appetizer to add to your Thanksgiving menu, that can be made gluten-free and vegan!

Servings 12 mini fritters 

Time:1 hour

Fritters

– 1 ½ cup butternut squash, shredded

– 1 large sweet potato, peeled and shredded

– ¼ cup tapioca starch 

– ⅓ cup all purpose flour, substitute with gluten-free flour

– 2 Tbsp flaxseed meal 

– 6 Tbsp water 

– 1/2 cube Edward & Sons Garden Veggie Bouillon Cube

– ⅛ tsp pepper 

– 1/2 tsp salt

Cooking Oil

neutral oil for frying, I used avocado oil  

Garlic Tahini Sauce 

– ¼ cup tahini

– ¼ cup filtered water

– 2 tsp garlic powder

– ½  tsp salt

– ½  tsp pepper

– 2 Tbsp water, optional for thinning out your dressing.

Directions 

1. Place the shredded butternut squash in a colander and sprinkle with ½ teaspoon of salt. Let the squash sit for about 20  minutes so it can release water. Wrap the squash with a kitchen linen and squeeze as much liquid out of the squash as possible.
2. Meanwhile, combine the garlic tahini sauce ingredients in a bowl and whisk. Add additional water until you have gotten your desired consistency. Place the bowl in the refrigerator to chill.
3. Heat a pot on medium heat and add the water. Once the water is warm add the Veggie Bouillon Cube. Mix until the cube has dissolved. 
4. Add all of the fritters ingredients in a large bowl and stir until combined. The mixture should be clumpy and not runny. If needed, add more flour.
5. Heat a large non-stick or cast iron pan on medium-high heat. Once hot, add the oil, about ¼” deep. Scoop ¼ cup of the fritter batter onto the pan. Using a flat spatula gently flatten the scoop the fritters into a thick pancake shape. Scoop 2 to 3 more fritters onto  the pan. Be careful not to crowd the pan while cooking.
6. Fry the fritters for 3 minutes, flip, and fry for an additional 3 minutes. For a crispier fritter, cook for an additional minute on each side. 
7. Place the fritters on a large plate lined with a paper towel. Repeat steps until all fritters are cooked. 
8. Sprinkle the fritters with sea salt (optional) and serve with the garlic tahini sauce. They are best when eaten warm. 

Make it Your Own

-Don’t have butternut squash? Substitute it with additional shredded sweet potato.

-Not a fan of frying these fritters? Bake or air fry them instead. 

-Are you gluten-free? Substitute the all purpose flour with gluten-free flour.