Butternut Squash, Chive, and Cottage Cheese Fritter

Butternut Squash, Chive, and Cottage Cheese Fritter

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

This delicious cottage cheese fritter recipe by Chef Marvin Woods (for the National Dairy Council) is the perfect way to celebrate National Cheese Month. This recipe calls for lactose-free cottage cheese so even those who are lactose intolerant can enjoy this dish.The best part? The fritters and dipping sauce are ready in under 30 minutes!

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6
Servings
490
Calories Per Serving
Deliver Ingredients

Ingredients

For the Fritters

  • Olive oil, for frying
  • 1 1/2  butternut squash (pre-boiled and pureed)
  • 1 1/2  Cup  lactose-free cottage cheese
  • 1/4  Teaspoon  sea salt
  • 1/4  Teaspoon  freshly ground black pepper
  • 1  Tablespoon  fresh chopped chives
  • 1/4  Teaspoon  smoked paprika
  • 2  Tablespoons  all-purpose flour
  • large eggs
  • 2  Cups  panko bread crumbs
  • 1/4  Cup  all-purpose flour, for rolling

For The Yogurt Dipping Sauce

  • 1/2  Cup  plain Greek non-fat yogurt
  • 1  Tablespoon  agave
  • 1  Teaspoon  fresh lime juice
  • 1  Tablespoon  fresh orange juice

Directions

For the Fritters

Preheat the oil to 350 degrees (use a thermomater to check the temperature).

In a small bowl combine the butternut squash, cottage cheese, salt, pepper, chives, and smoked paprika. Add the 2 tablespoons of flour to the mixture and combine. Using an ice cream scoop, scoop and shape the fritters to a uniform in size.

Place the eggs in a bowl and whisk them with a fork. Place the panko bread crumbs in another bowl and put the flour in a third bowl.

Roll the fritters in the flour and coat them completely. Then, roll them in the egg and then in the bread crumbs.

Cook the fritters in the oil for 2 to 4 minutes, or until golden brown.

For The Yogurt Dipping Sauce

Combine the yogurt, agave, lime juice and orange juice in in a blender. Blend until combined and then serve in a small bowl alongside the fritters.

Nutritional Facts

Total Fat
14g
20%
Sugar
16g
18%
Saturated Fat
3g
13%
Cholesterol
6mg
2%
Carbohydrate, by difference
78g
60%
Protein
13g
28%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
193mg
19%
Choline, total
13mg
3%
Fiber, total dietary
3g
12%
Fluoride, F
33µg
1%
Folate, total
136µg
34%
Iron, Fe
4mg
22%
Magnesium, Mg
29mg
9%
Niacin
5mg
36%
Phosphorus, P
227mg
32%
Selenium, Se
20µg
36%
Sodium, Na
848mg
57%
Thiamin
1mg
91%
Water
47g
2%
Zinc, Zn
1mg
13%

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.