Reminiscent of a fair food favorite, our Butternut Squash Fritter Bites take a more refined and healthy approach to those familiar crispy nuggets of goodness. Each bite hides a pop of tangy goat cheese and fresh basil to compliment the sweet squash that takes center stage.
Ingredients
- 3 ½ cups cook and mash Squash, Butternut
- 2 individual Egg
- ½ cups Flour, Whole Wheat
- 2 cups rinse, drain, and cook Quinoa, Red
- ½ cups Goat Cheese, Crumbles
- ¼ cups chop Basil, Fresh
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- ¾ cups Vegetable Oil
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a medium mixing bowl, mix squash, eggs, flour, quinoa, goat cheese, basil, salt, and pepper.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a medium mixing bowl, mix squash, eggs, flour, quinoa, goat cheese, basil, salt, and pepper.
- Form mixture into balls, about 2 tablespoons each. Set on a plate as each is formed.
- Heat a deep skillet over medium high heat, only adding oil once skillet is very hot.
- Working in batches in order to avoid overcrowding the skillet, fry the fritter bites until crispy, turning often to cook all sides.
- Remove finished fritter bites to a baking sheet.
- Bake at 375 degrees for 10 minutes.
- Serve hot.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 5 fritter bites Amount Per Serving
- Calories
- 485
- Total Fat
- 36g
- Saturated Fat
- 8g
- Trans Fat
- 0g
- Cholesterol
- 84mg
- Sodium
- 427mg
- Total Carbohydrates
- 35g
- Fiber
- 3g
- Sugar
- 5g
- Protein
- 12g
- WW Freestyle
- 14
6 Comments
Join the discussionThe only thing I don’t like about this recipe is the frying. Otherwise, its very healthy. How can we modify it to remove this one downside? Would it work to spray the balls with olive oil spray and bake them a while at a higher temperature to crisp before turning the temp down to finish baking?
You could certainly try to bake them for longer at a slightly higher temperature, and perhaps, finishing with a broil for the last few minutes. They frying helps to make them stick together. Another option would be to make them a little more ‘cookie like’ and flatten them out a bit to bake.
If you fry them in coconut oil or tallow they’d be fine. I think I may sub a tsp of coconut flour for that wheat flour, too.
What would you serve with this? I am drawing a blank….
Balsamic chicken of some kind was the first thing that came to mind. Here are a few different options along those lines:
Balsamic Chicken Sausage Kebabs
Asparagus Stuffed Chicken Breasts
Slow Cooker Balsamic Chicken with Pears and Mushrooms (Instant Pot version)
Well, the recipe didn’t mention to remove the moisture after cooking the squash, so mine was way too watery to form into balls, but I just dropped it on the pan and cooked them like pancakes and they are deeeelicious. I used extra virg olive oil in the recipe and on the pan. Thanks for posting!