Sweet Potato, Zucchini & Butternut Squash Fritters
I just realized that in the past few days, I’ve consumed butternut squash and sweet potatoes in one form or another at least ten times.
Is that weird?
It’s behavior like this that makes it pretty apparent that I have a very addictive personality.
Last week it was pumpkin, this week two more orange veggies. At least this is a positive habit, right? No need for concern.
Well, unless you see an Instagram photo of me doing the backstroke through a pool of Roasted Butternut Squash & Sweet Potato Soup. Then you should probably alert the authorities.
For now, I think I’m treading in sane territory with these Sweet Potato, Zucchini & Butternut Squash Fritters.
These crispy little cakes make a perfect midday snack, or a full lunch when paired with their tasty yogurt dipping sauce.
They’re sweet, yet savory, and fritter-full of Vitamin A, Vitamin C, potassium, and folate.
The egg and egg whites add a little protein to the dish and the yogurt sauce packs in even more.
And because zucchini and butternut squash are so low-cal, you could practically eat this whole batch in one sitting if you like.
- ½ Sweet Potato, shredded
- 1 Small Zucchini, shredded
- ½ C. Butternut Squash, shredded
- 1 Egg + 2 Egg Whites
- ½ C. Whole Wheat Flour
- 1 tsp. Garlic
- Salt & Pepper to taste
- 1 T. Coconut Oil
- ½ C. Fat-Free Greek Yogurt
- ½ tsp. Garlic
- ½ tsp. Dill
- Squeeze of lemon
- Salt & Pepper to taste
- Preheat oven to 200.
- Wash, peel and shred the squash and sweet potato.
- Combine shreds in a bowl with all of the other fritter ingredients, except the oil.
- Heat the coconut oil in a large skillet and drop approximately ¼ C. scoops of the mixture onto the hot pan.
- Cook for about 3-5 minutes per side.
- Place all the fritters on a baking sheet lined with parchment paper. Pop in the oven for about 10 minutes to help the middle finish cooking.
- While they bake, mix together all the yogurt ingredients in a small bowl.
- Top the fritters with dip or serve on the side.
*Nutritional info is for one fritter without topping. The topping adds about 7.5 calories per serving (serves 8) and 1.3 grams of protein.
You can make the shreds with a peeler, box grater or a spiralizer (or buy your veggies pre-shredded).
I shredded about half of this on a box grater before I got tired and switched to my spiralizer. Then I just chopped up the spirals.
Tip: you can make the butternut squash easier to shred by popping it in the microwave for about 20-30 seconds pre-peel.
In addition to these scrumptious fritters, the other dishes contributing to my sweet potato/butternut squash food frenzy have been:
So — in case you hadn’t heard: Butternut Squash is the new pumpkin (at least this week).
Get on board people.