squash & zucchini fritters with chili-lime greek yogurt sauce
12 srvs, 2 fritters ea
2 cups shredded zucchini (about 1/2 lb.)
3 cups shredded butternut squash (about 1/2 lb.)
1 medium onion, chopped
2 eggs, beaten plus 4 egg whites (3/4 cup liquid egg whites)
3 tablespoons whole grain bread crumbs
2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons olive oil
chili-lime greek yogurt:
1/2 cup plain non-fat greek yogurt
1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder
1 tablespoon lime juice
1/2 cup chopped green onion or cilantro
preheat oven to 450°f.
line a baking sheet with aluminum foil, spray with cooking spray and set aside.
before combining zucchini, squash and onion in a large bowl, remove as much water as possible from the vegetables by pressing into a colander or using a cheesecloth to wring.
combine eggs and egg whites and add to vegetables.
in a separate bowl combine bread crumbs, flour, baking powder, salt, pepper and garlic powder.
add to vegetables and mix well.
form batter into 24 small patties and place a few inches apart on prepared baking sheet.
brush with olive oil.
bake for 8–10 minutes until slightly browned.
flip, brush with remaining olive oil and bake for 8 more minutes.
while fritters are baking, mix all ingredients for the yogurt topping, expect onion and cilantro, in a small bowl, cover and refrigerate until ready to serve.
once fritters are crisp and slightly browned, remove from oven and allow to cool slightly.
serve with chili-lime greek yogurt and chopped cilantro or green onion.
Nutrition (Per Serving)
serving size 2 fritters
saturated fat 0.5g
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