Butternut Fritters are one way of hiding this veg in meals. The crispy texture is a creative way of making sure that the kids ask for more.
Butternut is a low-carb, high nutrient vegetable that I love, but often struggle to think of different ways to prepare. I’ve also found it helpful to freeze the veg to preserve, as these stay in the kitchen unused for ages when struggle to use the whole butternut.
Ingredients Yield: 25
5 cups shredded butternut squash, lightly packed
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 tablespoon desired fresh herbs
In a large bowl, combine the shredded butternut squash, flour, eggs, fresh herbs, salt and pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
Liberally coat the bottom of a large pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop tablespoon mounds of the mixture into the pan, pressing them lightly into circles while spacing them. Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout.
Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.
Serve with a dollop of plain yogurt or cream cheese to balance the sweetness in the fritters. These can be enjoyed as a side with most dishes and make an interesting addition to brunch .
Hope you enjoy these yummy butternut fritters. Try them out and let me know what you think. For more exciting, fun family recipes, check out my page, ChellzKitchen on Facebook.
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