Cauliflower Squash Fritters With Mint Feta Dip Recipes

SUMMER SQUASH FRITTERS WITH GARLIC DIPPING SAUCE

David Venable, the most popular host on QVC, has a reputation for comfort food in its most cheesy, porky forms. But he is also a son of the South, and loves his summer vegetables. This recipe shows off his appreciation of both and is a delicious way to use up summer squash. It might seem daunting to peel 20 cloves of garlic, but you can make quick work of it by smashing the unpeeled cloves lightly with the side of a knife. The papery part will be easy to remove, and the cloves will still roast up mellow and soft. The resulting sauce is also excellent on sandwiches.

Provided by Kim Severson

Categories lunch, snack, vegetables, appetizer

Time 1h25m

Yield About 18 fritters

Number Of Ingredients 18

Summer Squash Fritters With Garlic Dipping Sauce image

Steps:

Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool.
Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose.
Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion.
Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 179 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

20 garlic cloves, peeled (about 2 heads)
Extra-virgin olive oil
1 cup mayonnaise
3 tablespoons lemon juice
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup chives, minced
1 1/4 cups all-purpose flour
3/4 cup shredded white Cheddar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 large eggs
3/4 cup cold beer
1 cup grated zucchini (about one 6- to 7-ounce zucchini), drained on paper towels 15 minutes
1 cup grated yellow squash (about one 6-to 7-ounce squash), drained on paper towels 15 minutes
1 small yellow onion, halved and thinly sliced
1/2 cup canola oil, for frying

CAULIFLOWER, SQUASH, COCONUT & LENTIL CURRY

Save time on busy days by roasting the cauliflower and butternut squash ahead of time and freezing to make this tasty vegan curry at a later date

Provided by Lulu Grimes

Categories Dinner, Main course, Supper

Time 1h30m

Number Of Ingredients 12

Cauliflower, squash, coconut & lentil curry image

Steps:

For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can now freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Stir in the lentils, coconut milk and 200ml water and bring to a simmer.
Cook for 20 mins, then add the roast veg and cook for a further 10 mins, adding a little water if it looks dry. Stir in the coriander. Serve with rice and yogurt.

Nutrition Facts : Calories 482 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium

Ingredients

1 tbsp oil
1 onion , chopped
1 tbsp garam masala
1 tbsp turmeric
200g red lentils
400ml can coconut milk
small bunch coriander , chopped
cooked wholegrain basmati rice , to serve
coconut yogurt (dairy free) , to serve
1 cauliflower , split into florets, the stalk cut into cubes
½ large butternut squash , cut into cubes
1 tbsp oil

ROAST CAULIFLOWER & SQUASH

Make this roasted veg as a side, or a time-saving base for other recipes. You can freeze it to use at a later date and ensure the family eats well midweek

Provided by Lulu Grimes

Categories Side dish, Vegetable

Time 40m

Yield Makes 3 batches

Number Of Ingredients 3

Roast cauliflower & squash image

Steps:

Heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. You can serve straight away as a side dish, or leave it to cool then divide into three batches and freeze each in an airtight container for up to a month. Defrost fully before using in other recipes, listed below.
A single batch (or a third) of this recipe can be used to make one of the following dishes... Cauliflower, squash, coconut & lentil curry Cauliflower, squash & orzo gratin Cauliflower & squash fritters with mint & feta dip

Nutrition Facts : Calories 93 calories, Fat 3 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein

Ingredients

2 large cauliflower , split into florets, the stalk cut into cubes
1 large butternut squash , cut into cubes
2 tbsp oil

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To make the yogurt, place all the ingredients for the mint yogurt in a bowl. Mix to combine and keep in the fridge until ready to serve.
Bring a medium saucepan of salted water to a boil and add the cauliflower. Simmer for 4 minutes, then (making sure to reserve 3 to 4 tablespoons of the cooking water) drain into a colander.
Add the flour, parsley, onion, eggs, cumin, cinnamon, turmeric, Aleppo pepper flakes, baking powder, and 1 ¼ salt and a good grind of black pepper. Add 3 tablespoons of the cooking water and mix well to combine.

Cauliflower Squash Fritters With Mint Feta Dip Recipes

SUMMER SQUASH FRITTERS WITH GARLIC DIPPING SAUCE

CAULIFLOWER, SQUASH, COCONUT & LENTIL CURRY

Save time on busy days by roasting the cauliflower and butternut squash ahead of time and freezing to make this tasty vegan curry at a later date

ROAST CAULIFLOWER & SQUASH

Make this roasted veg as a side, or a time-saving base for other recipes. You can freeze it to use at a later date and ensure the family eats well midweek

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