Ingredients:

  • 2 cups grated butternut squash (approx. 450g)
  • 1 large egg, beaten (50g)
  • 1/4 cup all-purpose flour (30g)
  • 1/4 tsp garlic powder (1.5g)
  • 1/8 tsp ground nutmeg (0.5g)
  • 1/4 tsp sea salt (1.5g)
  • 2 tbsp avocado oil (30ml)

Instructions:

  1. Grate the raw butternut squash using the large holes of a box grater. Place the shreds into a clean kitchen towel and squeeze firmly over the sink to remove as much excess liquid as possible.
  2. In a medium mixing bowl, combine the squeezed squash, beaten egg, flour, garlic powder, nutmeg, and sea salt. Stir until the mixture is cohesive and the squash is evenly coated.
  3. Heat the oil in a skillet over medium heat.
  4. Scoop about 1-2 tablespoons of batter per fritter into the pan, flattening them slightly with a spatula.
  5. Fry for 3-4 minutes per side until they reach a deep golden-brown hue. Drain on paper towels before serving.