The base recipe for these fritters is found here. In my recipe, we up the flavour by adding onion, salt and an extra egg to the fritter batter.
In winter, I use dried sage and thyme in place of fresh sage. I think replacing the herbs with a blend of turmeric, cumin and coriander would be delicious. I’d throw in some cilantro too.
And vegetable oil is not allowed in this house. We fry in lard or coconut oil. Use the fat you prefer.
5 c. butternut squash, shredded very fine
1/4c. onion, minced as fine as you can
2/3 c. all-purpose flour
3 eggs lightly beaten
1 teaspoon salt (or more to taste)
1/4 teaspoon dried sage
1/2 teaspoon dried thyme
Ground black pepper to taste
Your choice of fat for sautéing the fritters
In a large bowl, combine all the ingredients (except the fat.) Mix very well.
Using a large sauté pan or griddle, heat the fat over medium-high heat.
Once the pan is hot, drop scant 1/4 cup scoops of the mixture into the pan. Gently press fritters to flatten into rounds. Keep at least 2 inches between fritters.
Cook the fritters for 3 minutes, then flip them once and cook an additional 2-3 minutes until golden brown and cooked through. Taste a fritter to see if it cooked to your liking. Adjust your cooking time and temperature. Also taste to see if it needs more seasoning or more flour for binding and adjust your batter.
Transfer the fritters to a sheet pan in a medium oven while you cook the remaining batter, keeping them hot and crisp.
Serve with sour cream or yogurt and/or chutney.