Fried Squash Puffs (summer squash & onion) fritters
 fritters Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 58.3
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 159.3 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.6 g
- Protein: 0.9 g
View full nutritional breakdown of Fried Squash Puffs (summer squash & onion) fritters calories by ingredient
Introduction
If you can afford the fat grams, these are very tasty. Use white whole wheat flour instead of plain flour if you'd rather. If you can afford the fat grams, these are very tasty. Use white whole wheat flour instead of plain flour if you'd rather.Number of Servings: 18
Ingredients
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3 small summer squash, grated
1 tsp salt, divided
1 small onion, grated or minced
1/4 cup plain soy yogurt
1/3 cup flour
1/3 cup yellow cornmeal
1 tsp baking powder
about 5 Tbsp oil for frying
Directions
Place grated squash in a colander and sprinkle with 1/2 tsp salt. (If you're trying to cut salt from your diet, you can skip the salt here.) Mix and let drain 30 minutes or so. Then squeeze out all liquid from squash. (I place the squash in a clean dish towel, NOT terry, and wring out the water.) You'll have about 2 cups after squeezing out the water. Place squash in a medium mixing bowl. Set aside.
Place grated onion in a mesh strainer and rinse. Drain and add to squash.
To squash and onion, add yogurt; mix well.
In a small bowl, combine flour, cornmeal, baking powder and remaining 1/2 tsp salt. Add flour mixture to squash mixture. Combine til all flour is moistened.
Heat oil in nonstick skillet over medium heat. Drop squash mixture by level tablespoon into hot oil. Fry 2 or 3 minutes per side until golden brown. Drain on paper towel. Fry in two or three batches, depending on size of your pan.
Makes about 18 fritters.
Per fritter: 58 calories, 4g fat, 0.6g fiber, 0.9g protein
Number of Servings: 18
Recipe submitted by SparkPeople user KARIAZ7777.
Place grated onion in a mesh strainer and rinse. Drain and add to squash.
To squash and onion, add yogurt; mix well.
In a small bowl, combine flour, cornmeal, baking powder and remaining 1/2 tsp salt. Add flour mixture to squash mixture. Combine til all flour is moistened.
Heat oil in nonstick skillet over medium heat. Drop squash mixture by level tablespoon into hot oil. Fry 2 or 3 minutes per side until golden brown. Drain on paper towel. Fry in two or three batches, depending on size of your pan.
Makes about 18 fritters.
Per fritter: 58 calories, 4g fat, 0.6g fiber, 0.9g protein
Number of Servings: 18
Recipe submitted by SparkPeople user KARIAZ7777.