Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Grate 700 grams of peeled butternut squash into a large bowl and finely chop 1 medium onion and 200 grams of cremini mushrooms.

2. 2

   Combine the grated butternut squash, chopped onion, chopped mushrooms, 0.5 cup of all-purpose flour, 1 large egg, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in the large bowl, mixing until well combined.

3. 3

   Add 2 tablespoons of freshly chopped dill to the mixture and stir thoroughly to distribute the herbs evenly throughout the fritter batter.

4. 4

   Heat 0.5 cup of vegetable oil in a large, heavy-bottomed skillet or frying pan over medium-high heat until it shimmers.

5. 5

   Carefully drop generous spoonfuls of the butternut squash mixture into the hot oil, flattening them slightly with the back of a spoon to form round fritters, ensuring not to overcrowd the pan.

6. 6

   Flash-fry the fritters for approximately 2-3 minutes on each side until they are golden brown and cooked through, turning them once with a spatula.

7. 7

   Remove the golden fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil, then serve immediately with 0.5 cup of sour cream on the side.