Chef Zeb Stevenson's Autumn Squash and Crab Fritters
1 Medium Onion (diced fine)
3 Tbs Olive oil (plus some for frying)
1# Butternut squash (shredded on a mandolin or box grater)
3 Tbs All Purpose Flour
Black Pepper (freshly ground)
2 Tbs chives (finely sliced)
4 oz. Fresh Crab Meat
1 tsp. Salt
Orange and Microplane Zester
In a large sauté pan, sweat the onion over low heat until it is soft and slightly caramelized. Add the squash and continue to cook until it is softened.
In a bowl, beat the eggs and flour until smooth. Add a few grinds of black pepper. Add the chives and salt and mix well. Fold in the cooked onions and squash and, lastly, the crab meat.
Fill the bottom of a sauté pan with olive oil and use a ladle or spoon to drop the fritters into the oil. Fry until golden on both sides. Drain on paper towels.
Sprinkle with tarragon vinegar and orange zest to finish.