Recipes

Butternut Squash Fritters

Made from butternut squash and zucchini, these fritters make a great side, small bite or even stand-in for toast in eggs Benny.

How To Use It:

  • As a base for eggs Benedict. Combine 1 5-oz can coconut cream with 1 tbsp each apple cider vinegar, minced garlic and minced chives. Season with salt and pepper. Whisk in a spoonful of mayonnaise to thicken, or add a splash of water to thin. Season with more vinegar or a drop of honey to balance the flavor, if needed.
  • Avocado-topped fritters. Spread fritters with mashed avocado mixed with lemon juice and salt.
Servings
4
Prep Time
20 min
Duration
45 min

Ingredients

  • 1 zucchini, shredded
  • 1 tsp sea salt, divided
  • 1 butternut squash, peeled, seeded and shredded (about 5 cups)
  • 3 green onions, white and light green parts, minced
  • ½ cup blanched almond flour
  • 2 tbsp ground flaxseed
  • 1 tbsp minced fresh sage (or 1 tsp dried)
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp ground black pepper
  • 1 large egg, beaten
  • avocado oil, as needed

Preparation

1. Line a fine-mesh sieve with a clean kitchen towel and place zucchini inside. Sprinkle with one-half of the salt; stir. Let stand for 10 minutes.

2. In a bowl, combine butternut squash, onions, almond flour, flax, sage, garlic powder, paprika, pepper and remaining one-half of the salt; fold together. Gather towel around zucchini and squeeze hard to remove excess water. Add zucchini to butternut squash mixture; toss. Add egg and mix until just combined.

3. In a large skillet on medium, heat a thin layer of oil. Portion fritters by ¼ cup (16 total) and place a few in skillet (do not overcrowd pan), pressing down to flatten to about ½-inch thickness. Cook until golden on both sides and cooked through, 2 to 3 minutes per side, adding additional oil as needed. Store in an airtight container in the fridge for up to 4 days and reheat before serving.

Nutrition Information

  • Serving Size 4 fritters
  • Calories 236
  • Carbohydrate Content 21 g
  • Cholesterol Content 47 mg
  • Fat Content 16 g
  • Fiber Content 8 g
  • Protein Content 7 g
  • Saturated Fat Content 2 g
  • Sodium Content 513 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 9 g
  • Polyunsaturated Fat Content 4 g