5-INGREDIENT BUTTERNUT SQUASH FRITTERS
It's easier than ever to eat your veggies with this quick and easy recipe for butternut squash fritters made with just 5 ingredients!
Provided by Kelly Senyei
Time 20m
Number Of Ingredients 5
Steps:
- In a large bowl, combine the shredded butternut squash, flour, eggs, minced sage, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
- Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.
Nutrition Facts : Calories 50 kcal, Carbohydrate 9 g, Protein 1 g, Cholesterol 21 mg, Sodium 10 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BUTTERNUT SQUASH FRITTERS
If you love potato pancakes but don't want all that starch, give this recipe a try. A fun and easy way to eat your veggies. Starting with Green Giant Veggie Spirals® makes prep a breeze. Enjoy these fritters for breakfast or snack.
Provided by Green Giant
Categories Side Dish Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Blot excess moisture from Green Giant Veggie Spirals® Butternut Squash with paper towel. Combine butternut squash, flour, Parmesan cheese, eggs, and sage in large bowl. Season with salt and pepper. Stir gently until mixture is just combined.
- Heat 1 tablespoon olive oil in large nonstick skillet over medium heat and cook 4 pancakes (use about 3 tablespoons mixture per pancake), turning once, until pancakes are golden brown, about 6 minutes. Repeat with additional oil and batter.
- Drain pancakes on paper towel-lined plate.
- Serve pancakes with plain Greek yogurt or sour cream, if desired.
Nutrition Facts : Calories 225 calories, Carbohydrate 24.5 g, Cholesterol 97.4 mg, Fat 10.9 g, Fiber 1.4 g, Protein 7.7 g, SaturatedFat 2.6 g, Sodium 150.7 mg, Sugar 2.3 g
BAKED BUTTERNUT SQUASH FRITTERS
These healthy butternut squash fritters are crazy delicious and super easy to make, they are crispy on the outside and soft inside. Plus, they are inexpensive, packed with nutrients and baked, not fried!
Provided by Katia
Categories Snack
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400F° and grease or line with parchment paper a baking pan.
- Peel the butternut squash, chop it in half lengthways, remove the seeds and grate it. Measure 4 cups.
- In a bowl, place the shredded squash, eggs, sage, flour, parmesan, salt* & pepper. Mix well until combined.
- Take a heaping tablespoon of the mixture and form a ball. Place on baking pan and flatten slightly with your hand, so that each piece is about 1/2 inch thick.
- Bake the fritters for 10 minutes, then turn them over and keep baking for a further 10 minutes or until golden and crispy.
- Serve while they're still warm.
SQUASH FRITTERS
This is a lovely twist on squash. It is a tasty dish to have with chicken, pork, or just about any type of meat.
Provided by Shannon_Bevis
Categories < 30 Mins
Time 25m
Yield 12 cakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Grate the squash with a cheese grater into mixing bowl.
- Add the cheese, onion and egg.
- Mix together and then add flour until it is almost a dry mix.
- Heat oil in skillet and drop spoon size amounts of mixture into hot grease and take spoon and flatten them to make into shape of pancake.
- Fry until golden brown and sprinkle with salt.
Nutrition Facts : Calories 128.8, Fat 5.2, SaturatedFat 1.2, Cholesterol 93, Sodium 622.5, Carbohydrate 15.6, Fiber 3.1, Sugar 6.1, Protein 7.1
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