Squash and Pumpkin seed Fritters

These were the result of needing to use up some leftover roast squash and turned out really yummy! I used butternut squash but you can use any squash and even sweet potato although you need to add less gram flour with sweet potato as they can turn out more dense and a bit drier. I like to roast my squash whole in advance when I have a spare hour free or you can simply chop it up and roast it before making the fritters if you have time.

Makes about 10 fritters (depending on size of squash)

1 whole large squash roasted and peeled and cut into chunks
6 tbsp gram flour plus extra for dusting (chickpea flour)
1 handful pumpkin seeds
1 tbsp garlic powder
1 tbsp onion powder
salt & pepper
2 tbsp coconut oil


  • Mash the squash in a large bowl or use a blender if too chunky

  • Season with salt & pepper, add the gram flour and mix. The mixture should be quite wet but will harden up when cooked.

  • Dust a large plate plate well with gram flour, half the onion and garlic powder

  • Heat a large frying pan with coconut oil on low heat

  • Using 2 tablespoons, spoon 1 heaped tablespoon of squash mixture onto the dusted flour plate. Use your other spoon to scrape off. Avoid handling the mixture too much as it becomes very sticky. Cover with more gram flour, sprinkle with some pumpkin seeds and pat down flat. Repeat until all the mixture is used up adding more gram flour if needed and using the rest of your garlic and onion powder.

  • Turn up the heat on your pan and carefully place your fritters into the hot oil. Cook for 1-2 minutes on each side in batches until golden brown and crispy. Add more oil if pan becomes dry

  • When cooked, serve warm with dips or a tomato and onion salsa. Also delicious as a cold snack next day!