There is nothing better than butternut squash in the fall. For some reason, it is just so comforting to me. I was in the mood for hash browns with my eggs the other morning but refrained from making them, since they aren’t the healthiest things to eat. I had left over butternut squash, so I decided to shred the squash in my food processor, mix it with shredded potatoes and turn them into yummy fritters. They satisfied my hash brown craving to say the least! These delicious fritters can be served on the side of your eggs in the morning, as an appetizer, or even as a side for dinner time! Enjoy!
- 2 cups shredded Idaho potatoes
- 1 cup of shredded butternut squash
- ¼ cup of minced white onion
- 2 large eggs
- ½ tablespoon of salt/pepper mix
- ½ tablespoon of chili powder
- 1 tablespoon of fresh minced parsley
- 2 tablespoons of grated parmesan cheese
- ½ tablespoon of granulated garlic powder
- 4 tablespoons of all purpose flour
- ½ cup of canola oil
- Set oven to 350°F.
- Peel & shred butternut squash and potatoes. Add into a large mixing bowl. (I used a food processor for even shredding – which can purchase on my “must-haves” page). If you do not own a food processor, you can carefully shred them using a cheese grater.
- Add minced onion into bowl, as well as all of your other ingredients – except for the oil!
- Set a small frying pan on stove over high heat. Add in canola oil.
- Once oil is hot: using a ¼ cup measure, form fritters with your hands into patty shaped circles and place gently into the hot oil. (If the mixture feels too wet– press mixture into ¼ cup measure and drain the liquid out before forming).
- Reduce heat to medium/high. Fry on each side for about 4 minutes or until golden brown.
- Set fritters aside onto a lined baking sheet. Once you are done frying – cook fritters in oven for 5 minutes. Make sure that internal temp reaches 160.