By Francesca Patterson
It is the first official week of Fall, and we are filling the markets with the classics of this season’s harvest, one of the tastiest being Fall squash! Butternut squash is a timeless favorite because it has the warm and sweet flavors of Autumn while still being a nutrient-dense option.
These fritters are a go-to dinner that even picky eaters will love. Made from just a short list of simple ingredients with even fewer steps, give it a go this coming week with our freshly harvested squash!
- 5 cups butternut squash (2 mini butternuts or 1 large, peeled, shredded)
- Sage (minced)
- 1 pinch of dried cayenne pepper
- 1/4 tsp of nutmeg
- Vegetable oil (for frying)
- 2 clove of garlic (minced)
- 2 eggs
- 1/2 tsp of salt & pepper
1. Using a food processor, shred the butternut squash and set aside. In a large bowl, mix together your shredded squash, sage, cayenne, nutmeg, eggs, and salt & pepper. Combine thoroughly.
2. Preheat about an inch of vegetable oil on a large skillet on medium-high heat. At the same time, preheat your oven to 375 degrees.
3. Using a spoon or ice cream scooper, scoop balls of this mixture. When the oil is hot and dimpling slightly, begin cooking these by pressing down gently with your spatula to flatten. Cook about 3 at a time, or as many as you can while keeping the fritters about 2 inches apart. Fry for about 2 minutes on each side or until they are a golden brown color. Once all are fried, with a baking sheet or just placing the fritters directly on the oven rack, finish cooking them for about 7-10 minutes. This will ensure the insides are cooked through. Serve hot with a side of sour cream.