Yield: 15 fritters
3lbs butternut squash
1 small onion
1 tbl olive oil
½ c. coconut flour (or rice flour)
1 tbl chopped fresh rosemary
1 teas salt
1 teas pepper
Peel and finely chop onion. Saute on medium heat with the olive oil until tender (approx 4-6 minutes) Set aside to cool.
Peel and scoop out seeds from butternut squash. Shred the squash using the course box grater a food processor.
In a medium bowl, combine the shredded squash, with cooled onion, flour, slightly beaten eggs, herbs, salt, and pepper. Mix together, using hands if necessary, until well mixed and the moisture in the onion and egg begins to bind together with the flour to form cakes when squeezed.
Line the air fryer with parchment, spraying the paper. Shape the squash into cakes in the palm of your hand roughly 3 inches in diameter. Place on air fryer tray, spraying the top with pan spray.
Cook on 375 for 10 minutes. Remove from oven and flip the cakes over giving them another spray. Return to oven for another 4 minutes. The cakes will be slightly brown around the edges and still fork-tender.
Traditional frying: skip the air fryer and use a deep heavy-bottom skillet over medium-high heat. Coat the bottom with oil, carefully placing the cakes into the oil once hot. Cook 2 minutes each side, remove to a paper towel-lined plate to cool, sprinkle with salt as soon as removed from heat
Any fresh herbs will do: Thyme, parsley, sage. I went with rosemary because my rosemary bush never died off this winter and is still going strong. You can sub dried herbs but cut the amount in half
Spices: adding in any of the following (on their own, not together) and skipping the rosemary will help you add this as a side dish to any number of meals:
•Garam masala •Zatar •Adobo •Garlic Powder&Oregano