1/4 cup Chives, chopped
3/4 tsp. ground cumin
2 eggs, beaten
1/2 cup crumbled feta cheese
1/2 tsp. Xanthan Gum
2 tbsp. cornstarch
1/3 cup Brown Rice Flour
2 1/2 cups Butternut Squash, cooked either boiled or steamed and mashed together.
Claire loves these fritters. Squash fritters for the win! I haven’t tried them with pumpkin yet. I’m not a huge pumpkin fan. If you try it with the pumpkin let me know what your thoughts are! Enjoy!
1) Sift the rice flour, cornstarch, xantham gum and a pinch of salt and ground pepper into a large mixing bowl (or whisk to ensure they are well combined). Add the feta, mashed butternut squash, egg, cumin and 2 tablespoons of chives and mix well. Season with a little pinch of salt and pepper.
2) Heat 1 tablespoon of coconut oil or ghee in a medium nonstick skillet over medium heat. Add 2 heaping tablespoons of batter per fritter and cook for 2 to 3 minutes. Flip over and flatten slightly with the back of a spatula, then cook for an additional 2 minutes or until golden brown and cooked through.
4) Transfer cooked fritters to a plate and repeat with the remaining batter until all the fritters are cooked. Top cooked fritters with remaining chives.
**Can use pumpkin instead of butternut squash.
Recipe from Low FODMAP Diet cookbook.