Step 1

Wash & peel the butternut squash, and using a food processor or cheese grater, shred until you get 4 cups, which is about 1 pound (16 ounces). Grate the Parmesan cheese until you have about ½ a cup.

Step 2

Add the shredded squash to a large bowl along with the chickpea flour, Parmesan cheese, onion powder, smoked paprika, garlic powder, salt, and pepper.

Step 3

Stir well to combine. The mixture will look a bit dry, but I promise it will work! If you’re unsure, you can add an egg, but I much preferred the flavor without an egg.

Step 4

Heat a large skillet to medium-high heat. Ensure it is quite hot, then add some olive oil (about 2-3 teaspoons) and swirl it around. Scoop the squash mixture into approximately ¼-cup sized fritters and form them with your hand by just pressing them together. (This should be easy!) Then place them onto the hot skillet, with plenty of room between them. Cook for about 2-3 minutes on each side, or until nicely golden brown.

Step 5

Remove them to a paper-towel lined plate or tray. Continue in batches until all of your fritters are cooked, adding more oil to the pan as needed. Adjust the heat up and down as needed until you’re getting perfectly cooked fritters!

Step 6

For serving, I like to mix together the yogurt, some chopped chives, and lemon juice to dollop on top. You can also top with Harissa, Georgian Adjika sauce, or Sriracha! Sprinkle with chopped chives for presentation's sake, and enjoy!