• mollyhodgen

Squash Fritters With Paprika & Kale

Squash Fritters with Paprika & Kale

There are a few tricks to getting fritters just right, all of which have prevented me feeling exceedingly frustrated when making the first flip and ending up with a broken or burnt mess in the pan.

Number one: Make sure any vegetables you use are dry. Particularly things like spinach and kale can hold a lot of water after being washed.

Number two: Use plenty of oil. You can pat the fritters dry after cooking to remove excess oil, however if you scrimp on cooking oil they're likely to stick and fail.

Number three: Heat your pan well. Let it warm up for a good few minutes before cooking, ensuring a steady heat (not too high, not too low) and that the entire pan is hot (hello evenly cooked fritters).

Serves 2


15 minute prep time, 1 hour cook time


1/2 butternut squash (approximately 350g), skin removed and chopped into small chunks

2 tsp paprika

1 tbsp olive oil (plus extra for frying)

Squeeze of lemon juice

1 large garlic clove (or 2 small), finely chopped

1 tbsp plain flour

1 egg, beaten

5 spring onions, finely chopped

100g kale, finely chopped and woody stalks removed

Seasoning to taste

Optional to serve:

100g greek yoghurt

2 tsp garlic oil

100g rocket or spinach


1. Preheat the oven to 180 degrees (fan). Place the prepared squash in a roasting tin, coat in 1 tbsp olive oil, a squeeze of lemon, 2 tsp paprika and some seasoning. Bake for roughly 30 minutes, until the squash is soft. In the final 10 minutes of cooking add the chopped garlic and mix well before returning to the oven. Once cooked, mash until smooth with a potato masher or fork.

2. Whilst the squash is cooking, prepare the rest of the vegetables. Wash and dry the kale thoroughly (a salad spinner makes this easier) before steaming for 2-3 minutes. Once cooked, squeeze the kale to remove any additional water.

3. Combine the mashed squash, spring onions, steamed kale, beaten egg and 1 tbsp plain flour in a large mixing bowl. Mix well to combine.

4. Heat 1-2 tbsp olive oil in a pan. You will likely need to cook the fritters in batches, 2-3 at a time. Use a tablespoon to place the fritter mix into the pan, shaping once in the pan (this recipe makes 6 fritters to give you an idea of size). Cook each fritter for 3 minutes, turning gently so that it cooks evenly. Flip carefully and cook for a further 3 minutes. Once cooked, remove from the pan and place on kitchen paper to remove excess oil. Repeat until you have cooked the whole batch, adding more oil as necessary.

5. Serve warm with a side of rocket/spinach and a spoon of garlic yoghurt (combine 100g greek yoghurt, 2 tsp garlic oil and seasoning to taste).

Squash Fritters with Paprika & Kale