Butternut Squash Fritter w/ Cranberry Citrus Chèvre
- 1 butternut squash, peeled and shredded
- 1/3 cup rice flour
- 3 cloves garlic, minced
- 1/8 cup fine diced red onion
- 2 large eggs, beaten
- 1/2 teaspoon dried thyme
- 1 red fresno pepper
- 3 scallions fine sliced
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup coconut oil
Peel and remove seeds from the butternut squash, cube and place in processor on medium grate. Next combine butternut squash, rice flour, garlic, onion, eggs, thyme, Fresno pepper; season with salt and pepper, to taste.
Heat olive oil in skillet over medium high heat. Place heaping spoon full of fritter batter, flattening with a spatula after frying for 1 minute, cook about 2 minutes. Flip and cook for an additional 2 minutes until golden on both sides. Remove, allow to drain off oil and serve with smear of chèvre and sour cherry glaze.