Ingredients

• 1 Butternut squash, peeled and shredded (preferably w/a food processor)
• 1/3 cup all-purpose flour
• 2 large eggs, beaten
• 2 cloves garlic, minced
• 1/4 tsp dried sage
• 1/2 tsp dried time
• pinch of nutmeg
• salt and pepper
• 2 T olive oil

Topping:

• plain greek yogurt
• chives, thinly sliced

Directions

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 the butternut squash 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.
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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!