Grated Squash Balls Indian Style · Dec 30, 08:56 PM
I recently made Squash Balls (with an Indian twist) for a family dinner, and they seemed to be a big hit, a few people have inquired about how they were made, so thought I’d share the recipe. I’ll include both the way it was given to me, with a few notes on things I did or might do differently next time:
NOTE, the recipe was given to me by a friendly workmate, Sangeeta, so it is not a unique creation, although I did take some liberties.
1 Squash – acorn was what I used, buttercup would be similar (probably butternut as well?)
Chick Pea (or Almond) Flour (amount varies, 1/2 cup +/-)
1/4 teaspoon Turmeric
1/4 teaspoon Red Chili pepper
1 Pinch Garam Masala
Salt to taste (1/2 teaspoon)
1 egg (or maybe just the egg white – I didn’t use this, but in retrospect it might have helped hold it all together a bit, mine was a bit crumbly while it cooked)
1) Grate raw squash
2) Add enough chick pea flour to bind it all together into a dough like ball (NOTE: I used Almond Flour, still no gluten, probably makes them a little sweeter than the chick pea flour would have)
3) Add Turmeric, chili powder, garam masala, red chili pepper, salt
4) If using, add egg / egg white
5) Mix thoroughly
6) Heat oil in deep fryer or medium sauce pan, just enough to cover the squash balls, shouldn’t be smoking
7) Once oil is hot enough, scoop squash mixture into a spoon (large cereal type) and round into a ball 1” – 2” diameter. Smaller cooks more thoroughly and has less chance of burning. Drop into the oil, flip if necessary to be evenly browned, and pull out when done. Be careful of the hot oil. You can do as many balls as you/your pot can handle at once
8) Place on a plate with paper towel down to absorb dripping oil
9) Serve while hot, or reheat in the oven on low heat on a cookie sheet.
10) Enjoy!
1 squash is appx equal to 7-10 balls (depending on size of squash and the size of the squash balls)
Found this link to a similar recipe without the Indian spices:
Fried Squash Balls
— Mike Behnke
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