Squash and Zucchini Coconut Fritters
Squash and Zucchini Coconut Fritters
ingredients
- 2 medium zucchinis, shredded
- 1 squash, shredded
- 1/2 cup almond flour
- 1/2 cup chickpea flour
- 1/4 cup chopped coconut
- 1/4 cup frozen scallops, chopped
- 1/4 cup shredded low-fat cheese
- 2 eggs
- 1/4 cup low-fat cottage cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil cooking spray
steps
- 1.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2.
In a large mixing bowl, combine the shredded zucchini, shredded squash, almond flour, chickpea flour, chopped coconut, chopped scallops, shredded cheese, eggs, low-fat cottage cheese, salt, and black pepper. Mix until well combined.
- 3.
Using a spoon, drop even portions of the mixture onto the prepared baking sheet. Lightly press down on each fritter with the back of the spoon to flatten them slightly.
- 4.
Spray the top of each fritter with olive oil cooking spray to help them crisp up.
- 5.
Bake in the preheated oven for 20-25 minutes, or until the edges turn golden brown and crispy.
- 6.
Remove from the oven and let them cool for a few minutes before serving.
- 7.
Serve the baked squash and zucchini fritters warm as an appetizer or a tasty side dish.
