Butternut Squash Fritters with Sautéed Apples
Active Time: 35 minutes / Cook Time: 20 minutes / Total Time: 35-40 minutes
Makes 2 servings (about 8 fritters)
- 2 ½ tablespoons ghee, divided, plus more as necessary for the fritters
- 2 medium apples, peeled, cored, and cut into 8 wedges each (look for sweeter apples like Honey Crisp for this recipe)
- pinch cinnamon
- 2 ½ cups shredded peeled butternut squash
- 2 ½ tablespoons cornstarch OR tapioca flour
- 1 egg, lightly beaten
- ½ teaspoon minced fresh sage (optional)
- ½ teaspoon fine sea salt, divided
- Preheat oven to its lowest temperature, usually around 175°F, and place a baking sheet inside. Add 1 tablespoon ghee to a medium skillet and heat over medium. When melted, add the apples and a pinch of cinnamon. Cook, stirring occasionally, until the apples are tender, about 8-10 minutes. If the pan looks dry, add water by the tablespoon. When done, remove from the heat, cover and set aside.
- While the apples cook, in a medium bowl, toss together squash, cornstarch, egg, sage, and salt until well-combined.
- Heat 1 ½ tablespoons ghee in a large skillet over medium-high heat. When hot*, scoop batter by very scant ¼ cups into the skillet, spacing at least 2 inches apart (you will need to do this in batches). Cook fritters for 2 to 3 minutes, or until golden brown, and carefully flip and cook another 2 to 3 minutes. If the fritters are browning too quickly, reduce the heat. Transfer to the baking sheet in the oven while you prepare the rest of the fritters, adding more ghee to the pan as necessary.
- Serve ½ of the fritters with ½ of the apples per person.
*An easy way to tell if your fat is hot enough for cooking? Dip the handle end of a wooden spoon into it. If the fat bubbles around the handle, it’s ready!