Comments on: Winter Squash Fritters

By: Jan

Jan — Thu, 15 Nov 2012 14:38:58 +0000

Sonja, since you can’t use the almond flour, just cut the potato flour out too. I’d use the tapioca flour as stated and probably no more than 3 tablespoons of coconut flour, since it’s so absorbent. Add it in gradually, too, because you don’t want the batter to be stiff, but more the consistency of pancake batter.

By: Sonja

Sonja — Thu, 15 Nov 2012 14:34:52 +0000

We have nut allergies in our family, so can not use almond flour. If I replace it with coconut flour, how much should I use?

By: Be

Be — Wed, 14 Nov 2012 02:00:57 +0000

I’d eat em cold and left over. Yup, that good. I think one is calling my name.

By: Michele

Michele — Wed, 14 Nov 2012 00:10:52 +0000

I’d eat that!

By: Twenty Four At Heart

Twenty Four At Heart — Tue, 13 Nov 2012 17:26:50 +0000

Oh yum! These sound wonderful! : )

By: Lisa

Lisa — Tue, 13 Nov 2012 15:07:25 +0000

Fritters are such a great idea. I’d never thought to do them with winter squash. Thank you.

By: Alex

Alex — Tue, 13 Nov 2012 14:26:02 +0000

OH, awesome! We have a ton of squash from my Dad and sister’s farming efforts, and usually we’re just lazy and toss them in the oven to roast, and just have them with butter, salt and pepper on the side. This looks really good though, so if I feel like putting in that extra effort…. ; )