- 1 butternut squash (about 3 pounds), peeled and shredded
- 1/2 cup all-purpose flour
- 2 tsp. garlic, minced
- 2 large eggs, beaten
- 1 tsp. dried thyme
- 1 tsp. onion powder
- Pinch of nutmeg
- Kosher salt and freshly ground
- black pepper, to taste
- 2 TBS olive oil
In a large bowl, combine the butternut squash, flour, garlic, eggs, thyme, onion powder, and nutmeg. Season the mixture with salt and pepper, to taste.
Heat the olive oil in a large skillet over medium high heat. Then, scoop tablespoons of batter into the skillet to form each fritter. Flatten each fritter with a spatula and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1 to 2 minutes longer. Serve immediately and enjoy!