4 cups (packed) butternut squash, shredded
1/2 cup yellow onion, finely diced
1 tablespoon sage, chopped
1/4 teaspoon salt
1 cup all-purpose flour
3 large eggs, beaten
Canola oil
Place the shredded butternut squash in a tea towel and wring it out until there is no excess water.
Place the squash in a large bowl along with the onion, sage, salt, flour and eggs. Stir until the batter comes together.
In a large heavy-bottomed skillet, pour in 1 inch of canola oil and heat over medium-high heat. The oil is ready when it begins to shimmer.
Scoop 1/4-cup mounds of the batter and form them into round patties. Carefully place the patties into the hot oil and fry until they're golden brown on both sides, about 5 minutes per side.
Transfer the cooked fritters to a paper towel-lined plate or hold warm in a 200 degree F oven while you continue cooking the remaining fritters.