Hokkaido Squash and Carrot Fritters with Eggplant Yogurt Dip

14 ingredients

35 minutes

298 kcal

This dish features crispy Hokkaido squash and carrot fritters paired with a creamy eggplant yogurt dip, creating a delightful blend of flavors and textures. The fritters are seasoned with a mix of aromatic spices while the dip adds a refreshing and tangy element to the dish. Perfect for a satisfying lunch option.

1 cup, grated hokkaido squash

1, grated carrot

1, roasted and mashed eggplant

1/2 cup chickpea flour

1/2 cup greek yogurt

1 tablespoon, chopped mint

1 tablespoon, chopped coriander

1 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1 tablespoon lemon juice

2 tablespoons olive oil

to taste salt

to taste pepper


In a mixing bowl, combine grated Hokkaido squash, grated carrot, chickpea flour, cumin, paprika, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Heat olive oil in a pan over medium heat. Take small portions of the fritter mixture, shape into patties, and gently place them in the pan. Fry until golden brown and crispy on both sides, about 3-4 minutes per side. Place on a paper towel to remove excess oil.

3. Prepare the Eggplant Yogurt Dip

1. Preheat the oven to 400°F (200°C). Place the whole eggplant on a baking sheet and pierce it several times with a fork to allow steam to escape during roasting. Roast the eggplant in the preheated oven for about 45-60 minutes, or until the skin is charred and the flesh is soft. Remove from the oven and let it cool slightly. 2. Once the roasted eggplant has cooled, cut it in half lengthwise and scoop out the flesh into a mixing bowl, discarding the skin. 3. Add Greek yogurt, chopped mint, chopped coriander, lemon juice, salt, and pepper to the bowl with the roasted eggplant flesh. Mix well until all ingredients are fully combined and the dip is smooth and creamy. Taste and adjust seasoning as needed with more salt, pepper, or lemon juice. 4. Cover the bowl with plastic wrap and refrigerate the eggplant yogurt dip for at least 30 minutes to allow the flavors to meld together. 5. When ready to serve, transfer the dip to a serving bowl, garnish with a drizzle of olive oil and additional chopped herbs if desired. Serve alongside the Hokkaido squash and carrot fritters for a delicious and creamy dip.

4. Serve and Enjoy

Plate the Hokkaido squash and carrot fritters alongside the eggplant yogurt dip. Garnish with additional mint leaves and a drizzle of olive oil. Enjoy the fritters by dipping them in the creamy eggplant yogurt dip.

6. Final tip

For a gluten-free option, you can substitute chickpea flour with almond flour or gluten-free all-purpose flour. You can also customize the dip by adding roasted bell peppers or a sprinkle of sumac for an extra flavor twist.

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