Savory Butternut Squash Fritters with Sage: A Delicious Seasonal Treat

Ingredients

Main Ingredients

• 1 medium butternut squash (about 2½ lbs)
• 2 tablespoons olive oil, divided
• 2 large eggs

Sage & Herb Mixture

• 1 ½ tablespoons fresh sage leaves, finely chopped
• ¼ teaspoon freshly grated nutmeg

Batter

• ¾ cup all‑purpose flour
• ¼ cup whole‑wheat flour (optional for extra texture)
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Lemon‑Yogurt Drizzle (Optional)

• ½ cup plain Greek yogurt
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• 1 tablespoon fresh lemon juice
• 1 teaspoon honey (or maple syrup for vegan)
• Pinch of sea salt

Instructions

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.