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Vegan Butternut Squash Fritters {Chinese Style Vegetable Fritters}

These mixed vegetable fritters are golden, crispy, savory, and hearty. It's like fried potato fritters but with more varieties of vegetables and flavors! And it's also a great way to use up all the pumpkins, butternut squashes, or other scraps of vegetable leftover from the holiday season.

Growing up I loved all the different kinds of fritters my family members made - my mom likes to make them with squash, my grandma makes them with a mix of root vegetables and leafy vegetables, and my aunt's famous fritters are made only of potatoes and scallions but magically crunchy! With all the pumpkins and other hearty vegetables that I'm sure we've all got lying around following the holiday season, what better time to turn them into these crispy golden treats?

These fritters are also super easily adaptable and customizable, see notes for alternative ingredients. I hope you'll enjoy these childhood treasures of mine and please find me on Instagram @veganbunnychef too ;)


INGREDIENTS:

4 cup grated butternut squash

1/2 large red onion, 1 cup shredded

1 cup shredded brussels sprouts

3 - 4 scallions, chopped

1/2 cup ground oats

1/2 cup chickpea flour

2 tablespoon arrowroot powder or corn starch

1 teaspoon salt, or to taste


TO MAKE:

- Trim off the two ends of butternut squash, half, scoop out the seeds, and peel, use a grater to shred the squash and measure enough for 4 cups;

- In a large bowl, mix all the shredded vegetables, then mix in the salt, let the vegetables sit for 15 - 20 minutes for some moisture to let out;

- Add the flour and arrowroot powder or starch, mix everything well with your hands;

- Heat a large non-stick frying pan over medium-high heat, add enough oil to cover the bottom;

- Once oil is hot, shape about 1/2 cup mixture into a round and flatten with your hands, slide into the pan, keep flattening with your spatula;

- Fry each side for about 4-5 minutes until golden brown, then flip sides;

- Transfer fried fritters onto a plate lined with some paper towel to soak up any excess oil;

- Serve hot, I highly recommend with some chili oil, enjoy!


NOTES:

- Other vegetables you can use, pumpkin, potato, cabbage, carrot, and green beans;

- As for the flour, you can use any type of flour if you don't need it to be gluten-free.


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