Butternut Squash Fritters (5-ingredients)
by Laura Frerichs, Tastemaker in Residence
This recipe came highly recommended from a family member, and it was a hit with kids and adults. We are a fan of zucchini fritters so can’t wait to try squash fritters this week with our squash and sage. From the Just a Taste Blog
5 cups shredded butternut squash, lightly packed
2 eggs, lightly beaten
1 ½ Tablespoons minced fresh sage
2/3 cup all purpose flour
Vegetable oil
Instructions
In a large bowl, combine the shredded butternut squash, flour, eggs, minced sage, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined.
Line a plate with paper towels.
Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat.
Once the oil is hot, scoop 3-tablespoon mounds of the mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart.
Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout.
Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.
Kelly’s Note from the Blog:
Butternut squash can be peeled and then shredded on either the large hole of a box grater or, to save time, in a food processor.
