5-Ingredient Butternut Squash Fritters

• Vegetarian

• Produce

  • 5 Cupsshredded butternut squash
  • 1 1/2 Tablespoonsminced fresh sage

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2/3 Cupall-purpose flour

• Oils & Vinegars

  • 1 Vegetable oil

Found on justataste.com

Description

Directions

• 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: 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.