Butternut, peanut, chilli and coconut fritters

Butternut, peanut, chilli and coconut fritters


  1. Preheat your oven to 200ºC (180º fan).
  2. Put your butternut squash in a roasting tray and drizzle with a tablespoon of the olive oil. Season with salt and pepper and roast for 20 minutes until the squash is tender enough to mash but not browned.
  3. Roughly mash it in the tray, then scrape it into a large mixing bowl with the garlic, chilli, coriander, spring onion, peanut butter, coconut, lime zest, ground almonds and eggs. Mix together until you have a smooth batter, then add the flour and season well to taste.
  4. Heat the remaining olive oil in a non-stick frying pan over a medium heat. Once it’s good and hot, spoon your batter into the pan – we make our fritters about 8cm in diameter.
  5. Cook on either side until fluffy and cooked through in the middle and golden brown and crisp on the outside – about seven minutes on each side should do it.
  6. Serve immediately, with some salad and a big glass of chilled wine.


Give them a squeeze of fresh lime juice and some flaked coconut and chopped fresh coriander when serving


500g butternut squash, peeled, deseeded and cut into 2cm dice
1 tbsp olive oil
2 garlic cloves, finely chopped
1 small red chilli, de-seeded
and finely chopped
2 handfuls coriander, stalks removed, leaves finely chopped
1 bunch spring onions, finely chopped
130g crunchy peanut butter
40g desiccated coconut
zest of 2 limes
80g ground almonds
4 large eggs
100g self-raising flour
cracked black pepper


Time: 25 mins
Serves: 4-6
Nutrition: n/a