Sweet Potato, Zucchini & Butternut Squash Fritters
Author: Whitney English
Recipe type: Side Dish, Lunch
Serves: 8
- 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.
- Enjoy!
Serving size: 1 Calories: 65 Fat: 2.5 Carbohydrates: 5.5 Protein: 2
Recipe by Whitney E. RD at https://www.whitneyerd.com/2014/11/sweet-potato-zucchini-butternut-squash-fritters.html
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