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
SUMMER SQUASH FRITTERS
This is a fast and easy snack or lunch idea. These summer squash fritters are so delicious it's hard to believe how good they are for you. It only takes a few minutes to make, and they are so crispy they're addictive. This is a great way to use the abundance of squash at the end of the season. There are so many vitamins in this, but the kids will only know how good they are.
Provided by Janet Shytle
Categories Side Dish Vegetables Squash
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Place grated squash in a colander and squeeze out all excess water; you should have about 1 cup grated squash. Transfer squash to a bowl. Add onion, flour, egg, baking powder, and salt and stir batter together.
- Melt butter in a large skillet over medium-high heat. Drop batter into the hot pan and use the back of a large spoon to flatten fritters to 3 to 4 inches in diameter and to 1/4- to 1/8-inch thickness. Cook until edges are deep brown, about 1 minute. Flip over and cook 30 seconds more. Transfer fritters to a plate lined with a paper towel and sprinkle lightly with salt. Repeat with remaining batter, melting more butter in the pan as needed.
- Serve warm topped with Cheddar cheese, onion, and sour cream.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 30.3 g, Cholesterol 151 mg, Fat 25.7 g, Fiber 6.3 g, Protein 15.2 g, SaturatedFat 15 g, Sodium 407 mg, Sugar 12.6 g
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