Simple Butternut Squash Fritters
Each year in Los Angeles, we struggle with the coming of fall: as the markets and coffee shops tell us we should be donning boots and scarves, the weather continues to call for tank tops and flip flops. To cope, we love to welcome the flavors of fall into our kitchens , in the form of warm spices, crisp apples, and of course, squash.
Butternut squash is a tried-and-true favorite - perfect when roasted or steamed, in a salad or in a soup. But what is one to do when the squash that’s been purchased is much too large for the recipe that’s been chosen? As we learned recently, the answer is simple - get out your box grater and make some fritters.
Shredding squash does take a bit of muscle, but it’s simple and quick enough, especially when preparing the small amount that this recipe calls for. That said, you can easily double this recipe if you’re cooking for a crowd. It’s a forgiving formula - feel free to swap in another herb, another flour, or even another type of squash. It’d be lovely with sweet potato, as well, I’d wager.
These fritters are delicious on their own, but adding some tangy yogurt or cream cheese will take them to the next level - we love using the almond varieties available from Kite Hill, or for something a little different, Brother’s Labneh . For a bit of extra protein, you could top them with a soft boiled egg - a little bit of runny yolk with these sweet-and-salty fritters would be absolute heaven.
- 2 cups peeled and shredded butternut squash
- 1/4 cup gluten-free all-purpose flour
- 1 egg
- 1 tbsp fresh sage, finely chopped
- 1/4 tsp salt
- Black pepper to taste
- 1-2 tbsp oil of choice, for frying
To Serve (optional)
- 1/2 cup yogurt, labneh, or cream cheese
- Microgreens or chopped mixed herbs
In a large bowl, toss the butternut squash, flour, sage, and salt until the squash is well coated. Beat the egg in a separate bowl, then add to squash mixture and stir until the mixture is moistened throughout.
Line a plate with paper towels and set aside. Heat 1 tbsp oil in a skillet over medium heat until hot, and a small amount of mixture dropped into the oil sizzles.
Using a 1/4 cup measure, scoop small mounds of the squash mixture into the skillet, using the back of the measuring cup to press the mounds into circle shapes and spacing them 1-2 inches apart. Cook the fritters for about 3 minutes on each side, or until golden brown and crispy on the edges. Transfer them to the paper-towel-lined plate, and repeat until all of the squash mixture has been cooked.
Serve warm with a dollop of yogurt, labneh, or cream cheese, a sprinkling of microgreens or herbs, and salt and pepper to taste.
Original post by Brunchographers