Southwest Summer Squash Fritters
& Keto Snickerdoodle Cookies
Our orange-chili spice blend (think ancho chili powder, chipotle, and orange zest) lends an unmistakably Southwestern kick of heat to these crispy pan-fried summer squash fritters. Served over an abundant kale salad with roasted sweet potatoes and black beans, these veggie fritters are melty and rich thanks to Monterey Jack cheese. A drizzle of cilantro cider vinaigrette offers a tangy bite to tame the spices.
Nutrition values for 2 Keto Snickerdoodle Cookies are as follows: Calories 170, Fat 13 g, Saturated Fat 4.5 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 19 g, Fiber 6 g, Sugar 1 g, Protein 4 g.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Sweet Potatoes
13.25 unit
Black Beans
1 unit
Roma Tomatoes
2.75 ounce
Lacinato Kale
3.5 ounce
Cilantro Cider Vinaigrette
1 unit
Summer Squash
1 ounce
Monterey Jack Cheese
(Contains: Milk)
1 unit
Egg
(Contains: Eggs)
1.25 teaspoon
Orange-Chili Spice Blend
½ cup
Flour
(Contains: Wheat)
6 unit
Keto Snickerdoodle Cookie
(Contains: Milk, Eggs, Tree Nuts)
Not included in your delivery
Cooking Oil
Olive Oil
Salt
Pepper
Nutrition Values
Cooking Steps
Please refer to the recipe card for Step 1.
