Butternut Fritters

October 01, 2016

Butternut Fritters

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Tastes like fall!
  • 5 cups shredded butternut squash (peeled & grated on a box grater)
  • 2/3 cup flour
  • 2 large eggs, lightly beaten
  • 1 ½ tbsp. minced fresh sage
  • Kosher salt & pepper
  • Vegetable oil for frying
  • Sour cream* & freshly snipped chives for garnish

*Want to make it vegan? Try a soy yogurt or a cashew sour cream: http://www.food.com/recipe/cashew-sour-cream-non-dairy-sour-cream-alternative-substitute-204512

  1. In a large bowl, combine the shredded butternut squash, flour, eggs, minced sage, ¼ teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
  2. 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.
  3. 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.
  4. Serve immediately with a generous dollop of (vegan) sour cream & some freshly snipped chives.

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