Butternut Squash Fritters
Description
Try these butternut squash fritters if you want to skip the starch of potato pancakes. Starting with frozen butternut squash spirals makes prep a breeze.
Ingredients
•
1 (12 ounce) package Green Giant Veggie Spirals® Butternut Squash, thawed
•
1/2 cup all-purpose flour
•
1/4 cup grated Parmesan cheese
•
2 large eggs, lightly beaten
•
2 tablespoons chopped fresh sage
•
Salt and ground black pepper to taste
•
2 tablespoons olive oil
Directions
1
Blot excess moisture from Green Giant Veggie Spirals® Butternut Squash with paper towel. Combine butternut squash, flour, Parmesan cheese, eggs, and sage in large bowl. Season with salt and pepper. Stir gently until mixture is just combined.
2
Heat 1 tablespoon olive oil in large nonstick skillet over medium heat and cook 4 pancakes (use about 3 tablespoons mixture per pancake), turning once, until pancakes are golden brown, about 6 minutes. Repeat with additional oil and batter.
3
Drain pancakes on paper towel-lined plate.
4
Serve pancakes with plain Greek yogurt or sour cream, if desired.