Butternut Squash Fritters — Damn Delicious

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Butternut Squash Fritters

These are easier to make than you think, low calorie, addictive and amazingly crisp-tender! A must-have appetizer for everyone!

It’s September. Finally.

It definitely doesn’t feel very September-y here in our 90 degree heat wave but bring on the pumpkin pancakes and butternut squash fritters.

I’m ready for you, Fall.

I’ll just be eating these super crispy butternut squash latkes, if you must, in my bikini by the pool.

I just need an extra dollop of sour cream on each fritter. K, thanks.

Butternut Squash Fritters

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

These are easier to make than you think, low calorie, addictive and amazingly crisp-tender! A must-have appetizer for everyone!

Ingredients:

  • 1 butternut squash (about 3 pounds), peeled and shredded
  • 1/3 cup all-purpose flour
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Directions:

  1. In a large bowl, combine butternut squash, flour, garlic, eggs, thyme, sage and nutmeg; season with salt and pepper, to taste.
  2. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
  3. Serve immediately.

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