Baked Dandelion & Squash Fritters

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.