Ingredients30 m servings 231 cals
- Cut squash into chunks and remove rind. Shred squash and onion in a food processor. Place in a colander and press with a potato masher to drain any excess liquid. Transfer to a bowl and mix with flour and egg. Season with cumin, salt, pepper, and red pepper.
- Heat the oil in a large skillet over medium heat. Place walnut-sized scoops of the squash mixture into the hot oil. Press flat with a spatula. Cook 3 to 5 minutes on each side, until golden brown. Drain on paper towels.
Per Serving: 231 calories; 16.5 g fat; 18.3 g carbohydrates; 5 g protein; 93 mg cholesterol; 81 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is an interesting and different recipe for squash. I used a butternut squash, as that was what I had on hand. Butternut is sweet and easy to peel so it worked well. I found this very ea...
this was a pretty good vegetarian filler for tacos ... i might try some different spices next time for more flavour, but it's a good start. i'll probably make it again. thanks!
This was delicious but very tedious to make. The squash was difficult to peel and chop raw (I don't have expensive knives and only a basic food processor). I would recommend baking or microwavin...
This is quite delicious, but make your life easier and use zucchini to make this dish. You don't have to peal it, just wash it well, dry it off and grate it on a hand held grater (or food proces...