Fritters are one of those fun meals where you can mix and match the ingredients quite a bit and get away with it. Their also pretty quick and easy and great way to use up your leftovers! Having said that we’ve definitely had our share of attempts that turned into a bit of a scrambled eggs affair.
These butternut squash fritters are adapted from a recipe in The Paleo Kitchen which used spaghetti squash. (If you have spaghetti squash you can use that but otherwise the butternut works well too.)
These are a great option for a main meal or as a snack and you can also freeze to put in the lunchbox.
- 1 small butternut squash, baked
- 2 cups finely chopped chicken meat
- ½ cup almond flour
- 1 onion, finely diced
- 4 large eggs
- ½ tsp dried rosemary
- ½ tsp dried thyme
- ½ tsp garlic powder
- Pinch salt
- Pinch ground black pepper
- 3 Tbsp coconut oil (or other fat such as lard works well) for the pan.
- Preheat the oven to 200 degrees celsius and bake the butternut squash for 30 minutes or until soft to touch. Remove from oven and cool then cut in half and scoop out inside discarding the seeds. Place squash in large mixing bowl. Add the chicken, onion, eggs, flour, herbs, salt and pepper and mix thoroughly.
- Heat 1 Tbsp of coconut oil in frying pan over a medium heat. Add 3 or 4 scoops to the pan maximum and flatten with back of spatular to make hand sized and cook for approximately 3 minutes per side or until browned and a little crisp.
- Repeat with the rest of the mixture adding more oil as you go until all cooked. This should make about 8 fritters depending on size.