Squash and Chickpea Fritters with Winter Greens and Hazelnut Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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These little cakes are a snap to make and, with the salad, create a great vegetarian entrée for fall. Ingredients:
1/3 cup blanched hazelnuts |
8 ounces cubed butternut squash |
2 slices whole-wheat bread |
1 can (14 oz.) chickpeas (garbanzos), drained |
1 arge egg |
2 tablespoons flour |
1 teaspoon chopped fresh sage leaves |
1/2 teaspoon kosher salt |
1/2 teaspoon pepper |
1/4 teaspoon red chile flakes |
6 tablespoons olive oil, divided |
4 cups mixed winter greens such as radicchio and escarole |
1 tablespoon tablespoon lemon juice |
Directions:
1. Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet until browned and fragrant, 5 to 8 minutes.
2. Put squash in a microwave-safe container with 1/4 cup water and cover with plastic wrap. Cook on high until squash is tender when pierced, about 3 minutes. Drain.
3. Pulse bread in a food processor until fine crumbs form. Add squash and chickpeas and pulse until slightly chunky. Add egg, flour, sage, salt, pepper, and chile flakes. Pulse just until blended.
4. Heat 3 tbsp. oil in a large frying pan over high heat. Drop 1/4-cup portions of squash mixture into oil, making a few fritters at a time, and cook, turning once, until golden brown, about 3 minutes on each side. Transfer to a platter.
5. Toss greens with remaining 3 tbsp. oil, the lemon juice, and hazelnuts. Serve squash fritters with salad.
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