Savory Butternut Squash Fritters with Sage: A Delicious Seasonal Treat

Preparing the Batter

1. Combine dry ingredients. In a large mixing bowl whisk together the all‑purpose flour, whole‑wheat flour, sea salt, black pepper, and grated nutmeg. This ensures even seasoning and prevents clumps.
2. Incorporate wet ingredients. In a separate bowl beat the eggs with the remaining 1 tablespoon olive oil. Pour the egg mixture into the dry ingredients, stirring just until a thick batter forms. Over‑mixing can develop gluten, leading to a tougher fritter.
3. Fold in roasted squash. Gently fold the cooled squash cubes and the remaining fresh sage into the batter. The cubes should be evenly coated but still visible; this creates the signature bite‑size pockets.

Pan‑Frying the Fritters

1. Heat the skillet. Place a non‑stick skillet over medium heat and add a thin drizzle of olive oil. When the oil shimmers (about 2 minutes), it’s hot enough to sear without burning.
2. Scoop and flatten. Using a heaping tablespoon, drop batter into the pan, spacing pieces about 1 inch apart. Press lightly with the back of the spoon to flatten to roughly ½‑inch thickness. This promotes an even golden crust.
3. Cook until golden. Fry for 3‑4 minutes on the first side, watching for a deep amber edge. Flip carefully with a spatula and cook another 2‑3 minutes until the second side is crisp and the interior is heated through.
4. Drain excess oil. Transfer cooked fritters to a paper‑towel‑lined plate. This step keeps them from becoming soggy and preserves the crunch.

Finishing & Serving

If you’re using the lemon‑yogurt drizzle, whisk together yogurt, lemon juice, honey, and a pinch of salt until smooth. Drizzle over the warm fritters or serve on the side for dipping. Garnish with any remaining sage leaves and a light sprinkle of flaky sea salt. Serve immediately while the edges are still crisp for the best texture and flavor.