Butternut Squash Latkes
Butternut Squash Latkes are a veggie filled alternative to the classic. Using minimal oil, they are a great way to enjoy latkes and stay on plan, too!
Servings: 2 servings
Calories: 152kcal
Ingredients
- 2 cups butternut squash shredded or spiralized
- 2 eggs beaten
- 2 tablespoons diced onion
- 2 cloves garlic minced
- Sprinkle salt and pepper
- 1 teaspoon olive oil
- Olive oil cooking spray
Instructions
- In a large bowl, mix together squash, eggs, onion, garlic, salt and pepper.
- Coat a a large nonstick pan with cooking spray, then heat over medium-low heat. When it gets hot, add a half teaspoon of olive oil and swirl around the pan.
- Gently add about 1/3 cup of the squash mixture to the pan, lightly pressing down with a fork. Add two more to the pan and cook until golden on the bottom (about three minutes). Flip. Use the spatula to press down and flatten. Cook about 3 more minutes or until golden.
- Remove from pan and repeat with the remaining squash mixture.
- Serve warm. Great topped with Greek yogurt!
Notes
21 Day Fix: 1 GREEN, 1/2 RED, 1/2 tsp (per serving)
WW link for personal points: Butternut Squash Latkes
Nutrition
Serving: 3latkes | Calories: 152kcal | Carbohydrates: 19g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 69mg | Potassium: 580mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15120IU | Vitamin C: 31mg | Calcium: 100mg | Iron: 2mg