Sweet Potato, Zucchini & Butternut Squash Fritters
Author: 
Recipe type: Side Dish, Lunch
Serves: 8
 
Crispy, crunchy fritters featuring the best fall vegetables - butternut squash, zucchini and sweet potato.
Ingredients
Fritters
  • 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
Yogurt Dip
  • ½ C. Fat-Free Greek Yogurt
  • ½ tsp. Garlic
  • ½ tsp. Dill
  • Squeeze of lemon
  • Salt & Pepper to taste
Instructions
  1. Preheat oven to 200.
  2. Wash, peel and shred the squash and sweet potato.
  3. Combine shreds in a bowl with all of the other fritter ingredients, except the oil.
  4. Heat the coconut oil in a large skillet and drop approximately ¼ C. scoops of the mixture onto the hot pan.
  5. Cook for about 3-5 minutes per side.
  6. 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.
  7. While they bake, mix together all the yogurt ingredients in a small bowl.
  8. Top the fritters with dip or serve on the side.
  9. Enjoy!
Nutrition Information
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