Autumn brings an enormous harvest of squash, and it can be confusing to know what to do with it all! These squash vegan fritters make a delicious and hearty weekday meal or lunch to take with you on-the-go. To cook squash, cut in half and remove seeds.
Bake at 375° F for 45 minutes or until fork tender. Once cool, peel and mash with a fork. For a full guide on all winter squash, check out Winter Squash 101.
- 2 Tbsp ground flax seeds
- 1/2 cup water
- 2 cups squash, puréed
- 1 cup carrots, diced or grated
- 1/2 cup onion, diced
- 1/2 cup bread crumbs
- 1/2 cup all-purpose flour or gluten-free all-purpose flour
- 1/2 tsp nutmeg
- 1/8 tsp cayenne pepper
- Salt, to taste
Combine flax seeds and water. Set aside for fifteen minutes.
Combine flax seed and water mixture with remaining ingredients. Mix well.
Roll into 12 to 15 fritters.
Either bake at 375°F for 25 to30 minutes or until crispy, flipping once half way through, or fry in half a cup of cooking oil of choice until crispy (about 3 to 4 minutes each side).