Zucchini fritters might get all the press these days, but you can make these savory stacks with almost any vegetable. Butternut squash is a go-to recipe for the cold, winter months. These fritters become the perfect appetizer when served with a sour cream and chive dipping sauce, or you can use them as the "bread" for a sandwich slider. Not only that, but they're unbelievably easy to whip up because they use pantry staples as the binding ingredients. The sky's the limit with this recipe.
The key to making fritters work is the wringing step. Make sure you really squeeze out all that excess water, which can cause the batter to have too much liquid. Butternut squash has less water content than zucchini, but it still has enough to affect the batter's ability to hold together. Too much liquid in the batter can also cause the oil to spit at you while the fritters are frying, and no one wants that.
Butternut squash fritters
12 to 15 fritters
15 minutes
15 minutes
30 minutes
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.
