Popular Conditions & Diets
Ingredients
11
Time
45m
Serves
14
Recipe by Megan Horsley
Ingredients
11
Time
45m
Serves
14
2
Eggs
whisked
2 cups
Dandelion Greens
chopped
3 cups
Butternut Squash
shredded
1 cup
Almond Flour
1/2 tsp
Sea Salt
2
Snack
Shallots
minced
2
Garlic Cloves
minced
2 Tbsp
Extra-Virgin Olive Oil
1/3 Cup
Goat Yogurt
1/2
Lemon
juiced
1 Tbsp
Chives
minced
1
Preheat oven to 350℉ and line two baking sheets with parchment paper.
2
Combine the eggs, dandelion greens, squash, almond flour, salt, shallots and garlic in a large bowl. Mix well with your hands.
3
Use a ¼ cup to measure and scoop the fritter mixture and flatten them in your hands before placing them on the baking sheet. Repeat until all of the fritter mixture is used.
4
Use a pastry brush to brush the olive oil on each fritter. Bake the fritters for 15 minutes, flip, apply oil to the flipped side and bake for 12 minutes or until both sides are crispy and browned.
5
Meanwhile, mix the yogurt and lemon juice in a small bowl. Set aside.
6
Serve the fritters with the yogurt dip and garnish with chives. Enjoy!
7
Substitutions: Dairy-Free: Use dairy-free yogurt instead of goat yogurt.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
