Ingredients

The following ingredients have 10 Servings
  • 5 cups butternut squash (shredded)
  • 2 eggs (large)
  • 1 tablespoon sage (fresh, minced)
  • 1/2 teaspoon sea salt (more or less to taste)
  • 1/2 teaspoon black pepper
  • 2/3 cup flour (we used white whole-wheat)
  • 2 tablespoons extra virgin olive oil

Instruction

  • In a large mixing bowl, combine shredded butternut squash, eggs, minced sage, salt, and pepper. Fold in flour and add more if needed in order to hold fritters together.
  • Add olive oil to a large skillet over medium heat, and heat until the oil sizzles when a drop of water is added. Drop 1/4 cup of the mixture at a time, making sure to keep the fritters at least 1-inch apart.
  • Cook about 2 minutes on each side, or until they are cooked through and golden brown.
  • When cooked, transfer them to a paper towel to absorb the excess oil. Repeat the procedure with the remaining mixture.