Ready in about 30 minutes, they make the perfect side dish, but they are also substantial enough to serve as your main course. I always loved fried foods. One of my biggest concerns when I cleaned up my diet was that I would no longer be able to enjoy them. But as time goes by, I’m discovering that there are plenty of delicious recipes for fried foods that are low-carb, keto, and gluten-free. You just need to find low-starch alternatives to starchy fried food. These yellow squash fritters are a great example. Kale fritters are another one.
Ingredients
Recipe Card
Yellow squash: I use a large 1-pound squash and leave it unpeeled. Onion: I use half a medium onion. Egg: I use large eggs in most of my recipes, including this one. To season: Kosher salt, black pepper, and garlic powder. Butter: Used for frying. Oil works, too, but butter is more flavorful.
You start by shredding the squash and chopping the onion. You can do it by hand or use your food processor. Drain the squash and onions in a colander, pressing on them with the back of a spoon to remove as much liquid as possible. Whisk the egg with salt, pepper, and garlic powder. Mix in the squash and onions. Serve immediately, topped - if desired - with a dollop of sour cream. The more water you remove from the squash and onion, the sturdier they will be. You can also add flour to make them sturdier - 2 tablespoons of all-purpose flour (if you don’t mind the gluten and carbs) or ¼ cup of almond flour. Alternatively, serve them as the main course and pair them with a make-ahead salad like tomato salad, creamy cucumber salad, or asparagus salad. You can top the fritters with sour cream or salsa and sprinkle them with chopped parsley, cilantro, or chives. To freeze the leftovers, place them on a wax-paper-lined tray in a single layer and freeze. Once frozen, you can place them in freezer bags. Thaw them overnight in the fridge before reheating them in a 350°F oven.
