I must admit, I’ve been sleeping on fritters. Maybe because I thought there were only two varieties- Corn and Apple. After roasting the butternut squashes that came to us in poor shape I was a little overwhelmed with how to use it.

Like all of us, I’m trying to waste less and stretch my pennies where I can. I had made a delicious cornbread that everyone LOVED but somehow forgot to eat. (Sound familiar?) I had about 6 pounds of roasted butternut squash when the lightbulb went off. I’ll make fritters!

Ingredients: Measure with your heart. I didn’t write this down as I went like I should have.

About 4 cups of roasted butternut squash

2 cups cornbread crumbled fine.

3 eggs

1 shallot, minced.

1/2 cup of shredded sharp cheddar cheese

1/4 cup shaved asiago, parmesan and romano cheese blend. Chopped fine.

Rosemary and sage salt to taste

garlic powder, dried parsley and dried sage to taste.

Olive oil for frying.

Poke your squash a few times with a fork/knife and pop in the microwave for 2-3 minutes depending on size. Cut in half, drizzle with a little olive oil and place face down on parchment paper and place in the oven at 450. Roast your butternut squash until a fork easily pierces skin, about 30-40 minutes. Let cool and scoop the flesh out.

Mix all the ingredients together, except the seasonings.

The cornbread will make the mixture dry, but you don’t want it crumbly. Add in an additional egg or a few splashes of veggie broth to moisten.

Season to taste.

You can mix this all by hand and form into little pancakes or you can be civilized and scoop out about 1/2 a cup and smash into a pancake.

Heat olive oil in a pan, fry each side until golden brown. Serve immediately.

I had some mix left over and experimented a little. I added cooked veggie sausage, fried in the pan and then finished it off in the air fryer for a few minutes. I topped with an egg over easy. This was really good too!

I fried some up to eat later in the day. (Don’t do that, they just fall apart.)

I threw the broken pieces in the skillet with some grass fed butter, added about 1/2 cup veggie broth until it was moist. I added 2 scrambled eggs and then a handful of spinach. My fritters were now a delicious hash! The added protein and greens made a hearty breakfast that was perfect for this chilly morning.

I’ll definitely make these again!