Mini Butternut Squash Fritters/Crepes
These mini butternut squash fritters are flavorful and a great way to sneak veggies onto the plates of your picky eaters! It's the ultimate fall side dish.
- 1 cup all purpose flour
- 2-3 green chillies
- 2 cloves of garlic
- Half inch ginger
- 1 cup chopped butternut squash cooked
- 1/3 cup cilantro/parsley
- Salt as required
- 1 tsp turmeric powder
- Buttermilk as required to make batter
- Grated cheese as desired
In a mixing bowl, add all purpose flour, minced green chillies, garlic, ginger, cooked butternut squash, cilantro and salt. Mix and mash the mixture.
To make the batter, you can add water but I chose to add freshly made buttermilk (yogurt + water). It just gives it so much more punch and flavor. Add turmeric powder to give the crepes a nice orange-yellow tinge which comes with health benefits as well. Then add grated cheese especially if you are making for children. It really tastes great. Mix it all together. You could make crepes instantly but I chose to keep it refrigerated for around 30 minutes. Heat the mini pancake pan, using a small spoon pour the batter in the molds. Drizzle oil around if required. Let it cook for a minute or 2. Flip and cook the other side similarly.
Mini Butternut Squash Fritters/Crepes are ready! Serve it with any ketchup or chutney.