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Spiralized Butternut Squash Fritters (Gluten-Free & Dairy-Free)

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  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
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Ingredients

Scale
  • 1 package of Veggie Noodle Co. Butternut Squash Noodles
  • 2 cloves of garlic, minced
  • 1/2 yellow onion, chopped
  • 1 tsp pink sea salt
  • black pepper (to taste)
  • 1/2 tsp turmeric
  • 1/4 cup coconut flour (any flour should work)
  • 1 tsp baking powder
  • 2 eggs, beaten
  • 1 tbsp olive oil, avocado oil or coconut oil (for frying)

Instructions

  1. Preheat oven to 350F.
  2. Over medium heat add 1 tbsp of oil of choice to a sauce pan. Once the oil becomes warm, add the minced garlic. Saute the garlic for about 3 minutes.
  3. In the same pan, add the chopped onions and continue to saute for another 5 – 10 minutes, or until the onions have began to caramelize. Set aside.
  4. In a large bowl add the coconut flour, salt, pepper, turmeric and baking powder, mixing well. Next, add the onions, garlic and butternut squash noodles. Mix together.
  5. Add the beaten eggs to the bowl and mix until well combined.
  6. In a skillet heat 1 tbsp oil over medium heat.
  7. Scoop a large spoonful and drop the mixture onto the skillet.
  8. Flatten the butternut squash mixture slightly with the back of a spatula.
  9. Cook the fritters over medium heat approximately 5 minutes on each side, until lightly browned.
  10. Place the fritters on a parchment-lined baking sheet and place in the oven.
  11. Bake for approximately 10 minutes.
  12. Serve warm. To reheat the fritters you can place them on a baking sheet under the broiler for a few minutes.

Notes

Inspired by Balance With B’s zucchini fritters

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