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
MINI BUTTERNUT SQUASH FRITTATAS
These mini frittatas are great for lunchboxes and tasty snacks. Make a batch at the weekend and enjoy these cheesy treats throughout the week
Provided by Sophie Godwin - Cookery writer
Categories Canapes, Lunch, Snack
Time 50m
Yield Serves 12, as a snack or canapé
Number Of Ingredients 7
Steps:
- Heat oven to180C/160Cfan/gas 4. Lightly oil 12 holes of a muffin tin.
- Pull apart any squash spirals that are still stuck together and cut any long spirals of squash in half. Heat the oil in a frying pan over a medium heat then add the spiralized squash and red onion. Cook, stirring occasionally for 3 mins until the vegetables have softened slightly. Stir in the red chilli, fry for a further min then remove from the heat and allow to cool slightly.
- Beat the eggs in a large jug or bowl and season with salt and a generous grind of black pepper. Stir in the butternut squash mixture along with the thyme leaves and goat's cheese.
- Divide the mixture between each muffin tin, making sure each hole gets an equal amount of filling, then bake in the oven for 15-18 mins or until just set. Gently lift the fritattas out of the tin with a palette or cutlery knife.
Nutrition Facts : Calories 96 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
BUTTERNUT SQUASH FRITTATA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Put the squash in a large microwave-safe bowl with 1/4 cup water; season with salt and pepper. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, 8 minutes. Drain and pat dry. Whisk the eggs and 1/4 cup water in another large bowl until frothy.
- Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the chorizo and cook, stirring, until it just starts browning, 3 minutes. Add the squash, bell pepper and garlic. Cook, stirring occasionally, until the pepper is tender and the squash starts browning, 5 minutes. Stir in the scallions and cook 1 minute. Transfer to the bowl with the eggs using a slotted spoon; stir.
- Wipe out the skillet. Coat the bottom with 2 tablespoons olive oil and heat over medium heat. Add the egg mixture and spread in an even layer. Cook until the edges are golden, 5 minutes. Transfer the skillet to the oven and bake until just set in the center, 12 to 15 minutes.
- Toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice; season with salt and pepper. Loosen the edge of the frittata and unmold onto a plate; cut into wedges. Serve with the salad.
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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