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18 Jun, 2020

Butternut squash fritters with pistachios and sweetcorn

What says brunch better than a warm stack of fritters piled high on you plate. Delicious paired with some brown rice and a fresh green salad, any time of day.



  • 200g butternut squash
  • 100g sweetcorn
  • 1 spring onion, finely sliced
  • 70g pistachios, shelled
  • 2 eggs
  • 50g chickpea (or plain) flour
  • 2 lemons
  • Pinch salt & pepper


  1. Peel and grate the butternut squash, place in a large mixing bowl and combine with the sweetcorn, spring onion and shelled pistachios. Combine well.
  2. In a separate bowl whisk the eggs with the flour, and a good pinch of salt and pepper.
  3. Mix the egg mixture with the squash and sweetcorn and grate in the zest of 1 lemon.
  4. Heat a little oil in a frying pan and gently fry the fritters until golden on each side and cooked throughout.
  5. Serve with some extra gratings of lemon zest.
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