Happy first Sunday of November! Today kicks off the start of my #SquashSunday series where I will be sharing a recipe every Sunday featuring a different type of squash. For this weeks recipe, I will be starting with a one of the most familiar squash’s, the butternut!
As you may know from previous posts, I love butternut squash and all it has to offer! I’m so impressed by this fritter recipe, as it’s easy yet tasty. It’s great recipe to enjoy on a nice November weekend morning!
In a large bowl, combine squash, flour, garlic, egg, and herbs. Heat olive oil in a large skillet. Using an ice cream scoop, scoop a ball of batter for each fritter, placing it gently in the skillet. Flatten fritters with a spatula, and let cook evenly on both sides, about 5 minutes on each side. Serve immediately, and top with greek yogurt & chives if you choose.
One of the reasons why I love this recipe is because these fritters are full proof.There are a lot of fritter recipes that easily fall apart or are difficult to deal with, but these babies stay together in the pan and are hard to screw up!