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Author Notes: I make these often with different vegetables and they always turn out to be delicious. They are crispy on the outside and light in the middle and make a great lunch or side dish.
- 1 small butternut squash, peeled and grated
- 2 zucchinis, grated
- 1 small onion, grated
- 1/2 cup flour
- 1 tablespoon baking powder
- 1/2 cup jack cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 teaspoons salt
- 1 teaspoon white pepper
- 2 tablespoons olive oil
- Grate the butternut squash, zucchini, and onion and place into a fine mesh wire strainer. Squeeze out as much liquid as possible so the vegetables are dry.
- In a large bowl, place drained vegetables and mix with the flour and baking powder. Stir to combine.
- Add the jack and parmesan cheese and stir to combine. Add salt and pepper to taste. Let sit for 15 minutes before cooking.
- Heat up a large frying pan. When hot, add 1 TB olive oil.
- Drop the fritter batter 1 TB at a time into the pan. Flatten out the fritters so they'll cook evenly.
- Cook until brown on one side and the top batter looks less shiny. Flip and cook another 3-5 minutes or until bottom is browned.
- Remove fritters from pan and set them on paper towels to drain any oil. Put the remaining olive oil in the pan and repeat with the rest of the batter.
- Serve with sour cream.
- This recipe was entered in the contest for Your Best Savory (Winter) Squash Recipe