These fritters are super delicious, light, and filling. They are perfect for a quick and easy dinner or can be saved in the fridge and reheated (a quick 1 minute zap in the microwave works for me) for lunches later in the week. You can serve it up with some yogurt or sour cream. I mixed up some chives and coconut yogurt to have with the fritters and might I say it was the perfect addition.
Serves 4 (12 fritters)
Olive oil for spreading on parchment paper
1½ Tbs coconut oil, divided
½ medium onion, finely chopped
1 clove garlic, minced
2 cups peeled, shredded butternut squash
½ cup almond flour
1½ oz crumbled feta cheese
1 large egg
1½ Tbs finely chopped fresh sage
1 Tbs finely chopped fresh parsley
¼ tsp smoked paprika
1 dash grated nutmeg
- Preheat oven to 400F. Line baking sheet with parchment paper; brush with olive oil.
- Heat 1½ tsp coconut oil in skillet over medium-low heat. Add onion and garlic, and sauté 4 to 5 minutes, or until translucent. Transfer to bowl to cool.
- Wrap shredded squash in several layers of paper towels or clean kitchen towel, and squeeze to remove excess liquid. Transfer to bowl with onion and garlic, and stir in remaining ingredients. Season with salt and pepper, if desired. Shape into 12 patties, and place on prepared baking sheet. Brush with remaining 1 Tbs coconut oil, and bake 10 minutes more.
Nutritional Facts: per fritter
80 cal; 2g protein; 6g total fat (1g sat fat); 6g carb; 19mg chol; 40mg sod; 1g fiber; 2g sugars
*This recipe is based off of a recipe from Vegetarian Times Magazine