Butternut Squash Latkes for IBD Diets

Ingredients

5 cups butternut squash, peeled, seeded, and shredded (1 medium squash)

⅓ cup almond flour

1 TBSP coconut flour

1 tsp salt

½ tsp black pepper

1 TBSP herbs, chopped I like to use sage, chives, and parsley

1 ½ eggs, beaten

4 TBSP avocado oil, divided for frying

850 gram butternut squash, peeled, seeded, and shredded (1 medium squash)

33 gram almond flour

1 TBSP (15 ml) coconut flour

1 tsp (5 ml) salt

½ tsp (2.5 ml) black pepper

1 TBSP (15 ml) herbs, chopped I like to use sage, chives, and parsley

1 ½ eggs, beaten

4 TBSP (60 ml) avocado oil, divided for frying

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Dietary Therapies

SCD

IBD-AID P1

MED

mSCD

Dietary Requirements

Dairy-Free

Gluten-Free

Grain-Free

Lactose-Free

Shellfish Free

Soy Free

Vegetarian

Gather and prep ingredients.
Start by peeling and deseeding your butternut squash. I like to first cut off both ends, then peel off the skin with a peeler and discard.
Next cut off the top portion that contains no seeds. You will want to cut right where the bulb starts. Now cut the bulbous part in half and scoop out the seeds.
Shred the butternut squash. You can either do it by hand using a cheese box grater or you can use your food processor with the shredding blade. Once shredded, place in a large mixing bowl.
Heat a large frying pan on medium heat and add a TBSP of olive oil.
In your bowl, combine grated squash, almond flour, coconut flour, salt, pepper, herbs, and eggs. Stir until evenly combined.
Drop 2 TBSP into the frying pan for each fritter. Gently press down on it with your spatula once dropped, to make an even round fritter.
Fry on each side for 2-3 minutes or until cooked through and golden brown. Repeat the process until all fritters are made.
Serve immediately and enjoy!