These gluten-free, egg-free, and dairy-free summer squash fritters make an interesting breakfast or side dish for a meal.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a griddle over medium heat.

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  • Combine squash, onion, and jalapeno pepper in a small bowl.

  • Combine rice flour, gluten-free flour, flaxseed meal, and baking powder in a medium-sized bowl. Stir in water. Add squash mixture and stir to coat; batter should be moist, but not liquid.

  • Spray the hot griddle with cooking spray. Scoop batter onto the griddle and fry about 3 minutes. Flip and fry for another 3 minutes, or longer if you want a more browned edge. Repeat with remaining batter.

Cook's Notes:

This can be made in stages; place vegetables in a covered bowl and refrigerate. Plan on cooking the next day! The dry ingredients can be placed in a covered bowl to be combined with water and vegetables later.

Two tablespoons chopped green bell pepper can substitute for jalapeno pepper.

Nutrition Facts

195 calories; protein 4.6g; carbohydrates 39.8g; fat 2.6g; sodium 186.7mg. Full Nutrition
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