- 5 cup shredded butternut squash, lightly packed (See Note)
- 2/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 1/2 Tablespoon minced fresh sage
- Vegetable oil
In a large bowl, combine the shredded butternut squash, flour, eggs, minced sage, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels. Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.
Butternut squash can be peeled and then shredded on either the large hole of a box grater or, to save time, in a food processor.
Eating certain foods that are high in antioxidants, notably vitamin A, can promote healthy eyesight. It’s a natural way to help prevent cataracts, which cause cloudy vision, and age-related macular degeneration (AMD), which destroys central vision; both are leading causes of vision loss among older adults. Brightly-colored vegetables like butternut squash are loaded with antioxidants to help prevent eye conditions and diseases that can steal your sight as you age.
Date Published: 17 April 2019