Sometimes I have a really hard time getting my veggies in. I’m so busy running from recipe developing to blogging to work to weight lifting to rock climbing that the kitchen sink salads sometimes just don’t happen. It’s crazy how busy a person can stay even when not in school.
That’s why planning ahead is really important for me. Leftovers, mug muffins, and veggies that I can nosh while I’m baking my next blog creation.
With fall in the air, I want everything I eat to contain squash or pumpkin. So these 20 minute butternut squash fritters are the most amazing make-ahead snack or delicious side dish to serve with roast meat for company. Or you can top them with fried eggs in the morning, which is definitely what I’ll be doing tomorrow.
You can easily change out the spices in this recipe; a curry+tumeric blend would be nice, or use chili powder and cumin for some kick.
- In a large mixing bowl, mix together the squash, eggs, coconut flour, thyme, rosemary, basil, and salt.
- Form into balls about the size of your palm and flatten into little patties.
- Fry in coconut oil, ghee, or butter until golden brown on each side.
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Shared at Allergy-Free Wednesday