5 cups shredded butternut squash (see Note)
1/2 cup finely chopped onion
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons vegetable oil
DirectionsIn a large bowl, combine squash, onion, and egg; mix well. Add flour, salt, and pepper and mix until thoroughly combined.
In a large skillet over medium heat, heat oil until hot. Place about 1/3 cup squash mixture into skillet for each fritter, pressing down lightly with a spatula. Cook 4 to 5 minutes per side, or until golden on both sides. Place on paper towel-lined platter and cover to keep warm. Repeat with remaining squash mixture.