Squash Fritters (Grain-Free, Paleo)
By Deliciously Organic
Yield 4 servings
Download Recipe
Ingredients:
For the Fritters:
2 cups shredded yellow squash (about 2-3 large squash)
2 large eggs, beaten
3 tablespoons coconut flour
2 tablespoons arrowroot flour
1 jalapeño, minced
1/2 teaspoon Celtic sea salt
2 teaspoons baking powder (make sure it’s grain-free! For my grain-free baking powder recipe, see page 272 of The Grain-Free Family Table )
2 tablespoons butter or ghee
1 tablespoon olive oil
For the Topping:
1/2 cup sour cream (omit for Paleo)
3 green onions, chopped
1 lemon, quartered
Method:
- Place the squash, eggs, coconut flour, arrowroot flour, jalapeño, salt, and baking powder in a large mixing bowl. Stir until combined. Let mixture sit for 5 minutes.
- Heat a large sauté pan over medium heat for 1 minute. Add the butter and olive oil and swirl to coat the bottom of the pan. Spoon 1/4 cup portions of the squash mixture into the sauté pan (I like to use a large ice cream scoop and press the fritters down so they are flat and about 3/4-inch thick. Fry the fritters until golden brown on the bottom, about 2-3 minutes. Using a spatula, flip the fritters and continue cooking until they’re golden brown on the second side. Serve with sour cream, green onion and lemon juice.
- Note: If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!