Delicious yellow squash fritters make a great alternative to hash browns and prove that fried foods can be very healthy!
These yellow squash fritters make a nice, tasty alternative to hash browns, potato pancakes or baked latkes. Lacking the starch in potatoes, they are flimsy and delicate. So take great care when flipping them and when removing from the skillet into a serving plate.
I usually fry these yellow squash fritters in butter, but if you prefer, there’s no reason not to use olive oil instead.
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.
MY LATEST VIDEOSYou just need to find low-starch alternatives to starchy fried food. These yellow squash fritters are a great example. Definitely make sure you use healthy fats for frying, such as grass fed butter or olive oil.
If you have leftover yellow squash fritters, 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.
Yellow Squash Fritters
Ingredients
- 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
Instructions
- Shred squash in 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.
