That title is a mouthful, huh?
There is a part of me that loves a fresh, raw salad, with sprouted seeds, a fresh drizzle of a nice oil, sprinkled with dainty slivers of numerous vegetables.
There is another part of me, that deeply craves comfort food. Heavy, rich, warm and most of the time fried. However, fried doesn’t always have to mean corn dog-at-the-fair fried. We all know the many benefits of using more coconut oil, so this is even more reason to fry something! (right?!) Everything in moderation.
So to fill this craving for a savory, fried bite of deliciousness, I raided my pantry for something that could give me a thick, hearty breading and landed on the large bag of Go Raw Spicy Seed Mix. Seemed odd to use, but I figured I would give it a shot. These are a delicious snack on their own, or tossed on a salad, but I wanted to see what else I could do with them.
After going through the ingredient list again (sprouted sunflower and pumpkin seeds, a bunch of tasty bold herbs, lime juice and sea salt- perfect) I decided I was also going to tackle hacking up a butternut squash I had been waiting to use.
I first preheated my oven to 350-375 (I cooked at different temperatures until finished)
Then I peeled my squash with a julienne peeler, chopped off the ends and then sliced again at the base where it begins to round (where the seeds are!) The non seeded end was ready to be sliced, first vertically, then horizontally into cubes.
Next I scooped out the seeds from the bulb end and sliced it into cubes once all the seeds were removed.
I tossed all these in a bowl with some avocado oil, sprinkled with some salt, pepper, and I added a tiny dash of curry before placing in a greased casserole dish (a greased pan or baking sheet would work just as well) Then I roasted until soft. If you want a lot of spice, now is the time to add it.
Depending on your squash, the bake time will vary, but I’d expect at least 30-40 minutes. Make sure to toss and flip around a bit, maybe every 10-15 minutes so they cook evenly.
I let these cool a bit, then mashed the heck of out them until they were a gooey, mashed potato consistency.
Place to the side and let cool.
Meanwhile, grab you nuts and seeds and either throw them in a food processor and grate until they begin to become a finer crumble but do not grate too much or they will become too fine (will still work if you over grind. I liked the thick, crustiness of a coarse grind) If you don’t have a processor, blender, or anything, throw them in a plastic bag and hammer with a meat mallet.
Pour onto a small-medium plate. I used about 1/4 cup of nuts. You can always do more here in a few if you run out.
Go ahead and put a large pan over medium heat with a few tablespoons of coconut oil so that it can start heating up.
At this point, your squash mash should be cooled a bit, enough to handle. I took a small handful of the squash and made a thick patty out of the squash. It won’t hold together tightly, but enough so you flip it into the seed mix. *NOTE: you could do a light egg wash here before dipping in seed mix. I think it would help the seed mix stick more evenly, but I thoroughly enjoyed the simplicity of one less ingredient.
I carefully flipped after covering one side,
Now carefully scoop up your patty with a spatula and gently lay into the hot coconut oil. Do this with the remainder of your squash and gently fry. I took a little peek without fully flipping, to see how brown they had gotten. Since there is no egg or any harmful raw ingredients that need to be cooked, the crispiness and extent of cooking is up to you. I like a bit of a crunch so I let mine go a few extra minutes.
When they reached a nice crisp, I gently flipped with a spatula, carefully not to splatter hot oil. Some of the seed crust will fall off at this point but majority will be locked in.
When both sides have reached a nice crispy texture, lift out of the pan with spatula. At this point you can place directly on a plate, or you can first lay on a paper towel to absorb any extra oil.
This is the extent of the crispiness I achieved with mine. And don’t fret if your patty isn’t fully covered with the breading, as you can see I had plenty of squash showing and they tasted wonderful. The squash flavor slightly mellowed the boldness of the seed mix, and the squash texture added a nice, somewhat smooth and creamy center to a crusty, fried shell.
We ate these completely plain - no sauces or condiments, but I’m thinking a nice smooth aioli made with some paleo mayo and a bit of cilantro would be a nice cool contrast to the spicier flavor of these.
Give these a try and see what you think! I hope you enjoy them as much as I did. Let me know how yours come out!
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