Butternut Squash, Sweetcorn and Spring Onion Fritters 

Butternut squash is such a sweet and versatile vegetable. It is also a lower carb substitute for potato varieties (if that’s what you’re into) whilst still providing some substance. For this recipe you could easily use any type of squash, but most people find butternut squash the easiest to source.

I’ve always loved sweetcorn fritters and the little savoury pancakes you often get in Asian cuisine. By using butternut squash in this recipe and not deep fat frying, I’ve managed to make a more nutritious alternative that is still satisfying and delicious.

The real benefit is the Vitamin A and carotene which the butternut squash provides – both of which are great for your skin and hair. They are also good for Vitamin C so they may help keep that cold at bay as well.

As well as the nutritional content, at less than 200 calories these are a nice alternative to savoury pancakes or other fritters ⸰

Butternut squash, sweetcorn and spring onion fritters

Ingredients

  • 100 g (uncooked weight) peeled and steamed butternut squash
  • 30 G Buckwheat flour I use 50/50 flour and protein powder
  • 1/2 Tsp Garlic powder
  • 1/2 tsp Chilli powder
  • 1 Tsp Basil
  • 1 Egg white (30g)
  • 75 Ml Almond milk
  • Salt and pepper

Instructions

  1. Blend steamed bsquash until smooth.

  2. •Mix the flour, egg white and seasoning. Then add all the other ingredients and mix throughly.
  3. •Add a little oil of choice to a pan and add tbsp amounts of the batter. Fry on a medium heat for a few mins on each side!
  4. As well as the nutritional content, at less than 200 calories these are a nice alternative to savoury pancakes or other fritters ⸰

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