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RECIPE
13 INGREDIENTS 10 STEPS 25min

Butternut Fritters with Lemon Chèvre

4.5
2 Ratings
On behalf of National Fritter Day celebrated on December 2nd, enjoy these crispy, tender little marvels – but I urge you not to conform to a once-a-year indulgence of these tasty bites.
Butternut Fritters with Lemon Chèvre Recipe | SideChef
On behalf of National Fritter Day celebrated on December 2nd, enjoy these crispy, tender little marvels – but I urge you not to conform to a once-a-year indulgence of these tasty bites.
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
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Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
25min
Total Time
$6.66
Cost Per Serving

Ingredients

Servings
2
US / METRIC
4
Scallions , thinly sliced
1
Shallot , minced
1/4 cup
2
Lemons , juiced, zested
1/2 cup
Self-Rising Flour
1/8 tsp
Cayenne Pepper
2 Tbsp
Canola Oil
1/2 cup
Goat Cheese
1/3 cup
Cream
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Nutrition Per Serving

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CALORIES
980
FAT
78.1 g
PROTEIN
25.6 g
CARBS
51.4 g

Cooking Instructions

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Step 1
In a small bowl combine the Goat Cheese (1/2 cup) and the Cream (1/3 cup) . Stir until smooth. Add Lemon (1) and Ground Black Pepper (1/4 tsp) . Stir to combine and set aside.
Step 2
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with paper towels and set aside.
Step 3
Heat the Olive Oil (2 Tbsp) over medium heat in a 9-10" skillet. Add the grated Butternut Squash (1/2) and Kosher Salt (1/2 tsp) and saute for 5 minutes until squash is slightly softened.
Step 4
Stir in the thinly sliced Scallions (4) , minced Shallot (1) and sauté for an additional 2 to 3 minutes. Remove from heat and stir in Lemon (1) . Set aside.
Step 5
Mix the Self-Rising Flour (1/2 cup) , Cayenne Pepper (1/8 tsp) and Ground Black Pepper (1/4 tsp) and sprinkle over the butternut squash.
Step 6
Lightly beat the Eggs (2) and add the eggs and stir to combine - until the batter is just moist.
Step 7
In a heavy bottomed skillet, heat the Olive Oil (2 Tbsp) and Canola Oil (2 Tbsp) until very hot, but not smoking. Spoon heaping tablespoons of butternut squash batter into the pan and flatten with the back of a spoon.
Step 8
Cook for 3 to 4 minutes until browned and crispy then carefully flip the fritters and brown on the other side.
Step 9
Transfer the fritters to the paper towel lined pan and keep warm in the oven, while you continue to make the rest of the fritters.
Step 10
Serve fritters hot. Have your guests top the warm fritters with a spoonful of the lemon chèvre which gets delightfully gooey. Enjoy!
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Nutrition Per Serving
Calories
980
% Daily Value*
Fat
78.1 g
100%
Saturated Fat
27.2 g
136%
Trans Fat
0.5 g
--
Cholesterol
270.3 mg
90%
Carbohydrates
51.4 g
19%
Fiber
7.0 g
25%
Sugars
7.7 g
--
Protein
25.6 g
51%
Sodium
1286.3 mg
56%
Vitamin D
1.9 µg
10%
Calcium
410.5 mg
32%
Iron
5.4 mg
30%
Potassium
885.5 mg
19%
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