Yellow Squash Latkes
10 minutes
20 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 83 |
| Fat: | 7 g |
| Carbohydrates: | 1 g |
| Protein: | 5 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 3 3 3 Eggs, Pastured
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic
- 1 tsp 1 tsp 1 tsp Salt and Pepper
- 4 4 4 Yellow Squash
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Grate yellow squash using a food processor or grater.
- Place grated squash in a dish towel and squeeze as much excess liquid from the squash as possible.
- Beat 3 eggs, and mix into squash.
- Season with salt and pepper.
- Heat 1/2 cup coconut oil in a frying pan.
- Form squash into small cakes, about the size of the palm of your hand, and carefully place in hot oil.
- Fry until crispy, allow to cool slightly, and serve.
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What a great way to use up all that summer squash. We sub’d in zucchini, cut back on the salt & it turned out great, especially piled high with salsa and guacamole. Making it again tonight too. Yum!
Easy to make and good. I’ll have to see what other spices I can add to it. The idea of salsa and guacamole is spot on!
It was very easy to make and it was very good! I used 5 yellow squash, and had to use some coconut flour to absorb some of the liquid.