
Crispy seasoned squash patties, pan fried until golden brown. |
Equipment
- Microwave
Ingredients
- 1 small acorn squash (about 1 cup mashed)
- 2 eggs
- ½ cup cornmeal
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- salt, to taste
- ¼ cup vegetable oil, enough for a shallow layer in a frying pan
- Your favorite dip or dressing
Instructions
- Wash the exterior of the butternut squash. Cut squash in half and use a spoon to scrape out seeds.
- Rinse seeds with water, pat dry, and save for roasting (see notes).
- Place squash halves cut-side down on a microwave-safe dish. Microwave on high for 8-10 minutes or fork tender.
- Scrape the squash flesh into a medium bowl. Throw away the skin.
- Add egg, cornmeal, salt, pepper, and garlic. Stir until squash is smooth.
- Heat oil in frying pan over medium high heat.
- When oil is hot, drop a tablespoon of the mixture into the oil and flatten into a patty. Repeat until mixture is gone. (Don't overcrowd the pan. Cook in batches.)
- Cook patties about 3 minutes per side, until warmed through and crispy on the outside.
- Remove patties from heat and drain paper towels. Serve hot with your favorite dip or dressing.
Notes
Nutrition
Serving: 2 frittersCalories: 180calCarbohydrates: 18gProtein: 4gFat: 11gSaturated Fat: 1gCholesterol: 60mgSodium: 125mgFiber: 2gSugar: 0g