2tablespoons(24g) gluten free AP flour or regular AP flour
2garlic cloves, minced
4-5sage leaves or 1 spring rosemary, minced (you could really use a variety of herbs here, I just recommend using one. Next time I may try cilantro)
2tablespoonsminced red onion
30gegg, whisked (scant 1 egg)
2tablespoonscoconut oil or other high heat oil, for frying
Instructions
Grate butternut squash. Season generously with salt and surround with paper towels in a colander. Place a heavy weight over and drain for 15 or so minutes. When done, press out with paper towels to remove any excess moisture.
Add butternut squash to a large bowl. Add in flour and toss lightly to coat butternut squash in flour.
Add in garlic, sage, and red onion and toss. Pour in egg and toss again.
Place a large skillet over medium heat. Add in coconut oil. Once hot, take about 1/4 cup of the butternut squash mixture into your hands and flatten into a flat patty. Add to pan. It should immediately sizzle. Repeat for the rest of the mixture, but don’t stack or squish the fritters together in the pan- you’ll most likely have to do 2 batches.
Once one side is brown, about 3 minutes, flip and repeat until the other side is also brown. Remove fritter onto a plate. If you notice there is a lot of excess oil, place the fritter on top of a paper towel.