Appetizer on the fly: Squash Fritters with Creamy Dill Dip

This recipe really was a quick make it up as I go along appetizer on the fly.

Part squash fritter, part falafel these deliciously delightful bad boys were created while working with my mom on catering a local art event the other night.  I had intended that our vegan appetizer for the evening was going to be the butternut squash-sage wontons, a recipe we had adpapted by omitting the cheese and forgoing the egg wash.  What I didn't realize, until we were half-way through, was that the wonton wrappers contained egg yolk powder for color.  How ridiculous! Who cares what color your wonton wrappers are?  But it was what it was.  So, I scrambled to come up with something else and the recipe that follows is what transpired.

PLEASE NOTE: On this particular night I had much of the ingredients in this recipe already prepped and at my disposal, so it was relatively quick and painless to throw together.  In making this for the first time, I would recommend you set aside some time beforehand, maybe even prepping the day before.  This recipe calls for two types of squash, both of which will need sufficient cooking time. And also roasted garlic cloves. 

(For instructions on how to cook each of these ingredients, see the section at the end of this post.)

Squash Fritters with Creamy Dill Dip

For the fritters, you will need:

Q

2 cups of cooked butternut squash puree

2 cups of cooked  spaghetti squash

1/2 c. of diced sweet onion 

1/4 c. of fresh or dried chives

2 large cloves of roasted garlic

1 tbsp. of dried parsley

1/2 cup of chopped toasted walnuts

3tbsp. of gluten-free flour

3 tbsp. of chickpea flour

3 tsp. of egg replacer + 4 tbsp of warm water

 

Place all of the ingredients above (except for the "eggs") in a medium sized bowl and stir to fully incorporate.

Mix together your egg replacer and water and whip until slightly frothy.

Add to your bowl and give it another stir to mix in fully.

Frying: Heat about 1/2 inch of cooking oil of your choice in a heavy bottomed pan.

Once the oil is hot, drop a tablespoon size of the squash into the pan and press gently to flatten your fritter just a bit.
Flip over to ensure both sides get nice and brown.
Remove from the oil and place on a brown paper bag (or paper towels) to drain some of the oil.

Baking: Preheat your oven to 350 degrees.  Lightly grease/spray a cookie sheet with cooking oil. Drop a  tablespoon size of the squash mixture onto your cookie sheet and press gently to flatten your fritter just a bit. 
Cook for 15-20 minutes or until they reach a nice tone of brown on the bottom.  Flip over and cook for another 15 minutes or until browned evenly.

For the dip* you will need:

12.3 oz package of silken tofu

1 tbsp. of olive oil

1/2 clove of garlic

1 tsp of dry mustard

1/2 tsp of agave nectar

1 tbsp of dried dill

2 tbsp of lemon juice

Sea salt and pepper to taste

Pulse all of the ingredients in a food processor until creamy. 

*recipe from veganepicurean.blogspot.com