Delicious yellow squash fritters make a great alternative to hash browns and prove that fried foods can be very healthy!
A great low carb alternative to high-carb fritters
I always loved fried foods. One of my biggest concerns, when I cleaned up my diet, was that I would no longer be able to enjoy them.
But as time goes by, I’m discovering that there are plenty of tasty recipe for fried foods that are low carb and gluten-free. You just need to find low-starch alternatives to starchy fried food. These yellow squash fritters are a great example. Kale fritters are another one.
Are they as good as potato pancakes?
They taste great. But lacking the starch in potatoes, yellow squash fritters are flimsy and delicate. So take great care when flipping them and when removing them from the skillet into a serving plate.
How to fry yellow squash fritters
I usually fry them in butter. But if you prefer, there’s no reason not to use olive oil instead. Or maybe coconut oil. Just make sure to avoid using inflammatory vegetable oils.
What to serve with yellow squash fritters
They’re very versatile and go with many main courses. But since they require frying, which is a fairly demanding task, I like to serve them with a hands-off baked main course. So I often serve them with baked chicken thighs, with baked chicken wings, or with baked shrimp.
What about leftovers?
If you have leftovers, you can keep them in an airtight container in the fridge for 3-4 days. You can reheat them in the microwave on 50% power, or in a 250F oven. They are also good cold, straight out of the fridge!
Yellow Squash Fritters
- 1 lb. yellow squash, unpeeled
- 1/2 medium onion (4 oz)
- 1 large egg
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter for frying
- Shred the squash in your food processor using the shredding attachment. Place on clean towels and allow to drain for 10 minutes.
- Finely chop the onion. Place in a colander to drain for 10 minutes.
- Heat a large nonstick skillet over medium heat, about 5 minutes.
- In a medium bowl, whisk the egg with the salt, black pepper and garlic powder. Add the grated squash and the onion and mix to blend.
- Brush the skillet with half of the butter. Measuring 1/4 cup per fritter, spoon the mixture onto the skillet. Fry without moving, 4-5 minutes, until you can see that the bottoms are browned.
- Carefully flip to the other side and fry 4-5 more minutes, until browned on both sides. Brush the skillet with more butter and repeat with the remaining squash mixture.