Food/ Recipe

Ghana inspired squash fritters (Butternut Squash Tatale)

Butternut Squash Tatale

Butternut Squash Tatale

So, today I decided to feed my toddler butternut squash for lunch. Why I ever thought this would be a good idea, I just do not know. I suppose it was there and it used to be her favourite weaning food (note: WEANING food! She is well passed this stage). In any case, an idea popped into my head and a quick phone call to Mama sorted me out with what I needed.

Boiled butternut squash

Boiled butternut squash

Now this dish is inspired by the original Ghanaian recipe for Tatale, otherwise known as fried plantain cakes or, as I would describe them, plantain fritters. The steps are not the same, you do not cook the plantain in the original recipe.

Finely chopped onion and ginger

Finely chopped onion and ginger

Simple ingredient list:

1 butternut squash (sweet is nice, add a teaspoon of sugar if not sweet)
1/2 onion (most people use much more like a whole one, but my preference)
an inch of fresh ginger (or 1 teaspoon of the jar version)
1 teaspoon of dried chillies (hold from mixing until you have fried enough fritters for toddlers)
salt to taste (I add the salt when boiling)

Add onions and ginger to squash

Add onions and ginger to squash

Now to your disgracefully toddler-failed mashed butternut squash, add finely chopped onion and about a heaped teaspoon of chopped ginger (fresh is best, but I had the jar which was fine). You might want to blend the onion and ginger in a blender.

Tatale or Fritter batter

Tatale or Fritter batter

You will also need a teaspoon of dried chillies, but hold until you have fried enough for your little ones as they might not appreciate the heat. Mix the ingredients, it really is very simple. If the batter looks a bit runny, as squash can be really soggy, just add a bit more flour.

Shallow fry in non stick please!

Shallow fry in non stick please!

Now heat up a little oil in a non stick pan (pay no attention to the amount of oil I used, I found this way too much and reduced it right down after the first batch). Fry for 2 to 3 minutes each side or until that lovely golden brown colour. Carefully flip and press down on the other side and voila, you have got some wonderful squash fritters.

Use less oil I say!

Use less oil I say!

They went down a treat with the little darling!!!!!!!!!

Little fingers digging in

Little fingers digging in

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6 Comments

  • Reply
    promenadeplantings
    April 11, 2012 at 2:55 pm

    I still have Winter Squash to use, so I’m bookmarking this recipe. Thank you 🙂

    • Reply
      MyBurntOrange
      April 11, 2012 at 3:06 pm

      Yay! Let me know whether you like them. I think I would have liked mine a bit drier so I would add more flour to the extra moist butternut. I will also try a sweet version or one where I drop the onion. As a child I struggled with the sweet, onion and chilli combo and still do. I was maybe a little fussy eater like my own mini me.

  • Reply
    Squash Matt
    April 12, 2012 at 8:29 pm

    I’m going to try the recipe this weekend – I tried something similar but with tomatoes and it did not go well… Wish me luck!

    • Reply
      MyBurntOrange
      April 12, 2012 at 8:48 pm

      Hi There and thanks for reading my blog! All the best with it. Try not to overcook the butternut like I did. I would love to hear how it goes.

  • Reply
    Miranda
    April 29, 2012 at 7:22 am

    will try this one. looks yummy. xoxo

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