Baked Dandelion & Squash Fritters
Recipe by Megan Horsley
Ingredients
11
Time
45m
Serves
14
Dandelion greens are a fantastic dark leafy green for liver health, but the bitterness can be off-putting to some. Pairing it with the sweetness of butternut squash in this fritter recipe makes for an irresistible balanced taste! You’ll love dunking these crispy, flavourful, handheld apps in the tangy yogurt dip.
Snack
Ingredients
2
Eggs
2 cups
Dandelion Greens
3 cups
Butternut Squash
1 cup
Almond Flour
1/2 tsp
Sea Salt
2
Shallots
2
Garlic Cloves
2 Tbsp
Extra-Virgin Olive Oil
1/3 Cup
Goat Yogurt
1/2
Lemon
1 Tbsp
Chives
Instructions
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.
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More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
