Elevate your snack game with these delightful Butternut Squash Fritters! Bursting with flavor and packed with nutrients, these golden-brown bites are the perfect blend of sweet and savory. Whether you’re looking for a tasty appetizer, a side dish, or a satisfying vegetarian main course, these fritters are sure to please. Made with fresh butternut squash, aromatic spices, and a hint of garlic, they’re not just delicious but also incredibly easy to whip up. Serve them with a zesty dipping sauce or atop a fresh salad for a meal that’s as colorful as it is delicious!

Butternut Squash Fritters

Recipe by riehlfood.com

5.0 from 1 vote

Difficulty: Easy

Servings

fritters

Prep time

minutes

Cooking time

minutes

These Butternut Squash Fritters are a culinary hug in every bite. The natural sweetness of roasted butternut squash is perfectly complemented by the earthy notes of cumin and paprika, while a crispy exterior gives way to a tender inside. Each fritter is meticulously crafted from a simple mixture of shredded squash, flour, and eggs, lightly seasoned to enhance their rich flavor without overpowering it. Ideal for both weeknight dinners and festive gatherings, these fritters can be made ahead and easily reheated, ensuring that you can enjoy a taste of the season whenever the craving strikes. Indulge in these mouthwatering fritters and discover how they can transform your next meal into a vibrant celebration of flavors!

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Ingredients

1 butternut squash (about 2 pounds), peeled and shredded
1/2 cup all-purpose flour
2 tsp. baking powder
2 cloves garlic, minced
2 large eggs, beaten
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
Pinch of nutmeg
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil

Directions

Peel and grate butternut squash on the large holes of a box grater or on the grating disk of a food processor.
In a large mixing bowl, whisk together flour, baking powder, thyme, sage, nutmeg, salt, and pepper then whisk in the egg and minced garlic.
Add in the butternut squash and stir until the squash is evenly coated in the batter.
Heat a large, heavy-bottomed skillet over medium-high heat and add about 1/4” of oil. Once heated, add the batter to the pan 1 heaping tablespoon at a time and immediately press with a spatula to form disks. Fry until the edges are browned, 4-5 minutes. Flip and cook until the second side is golden brown, about 3 to 4 minutes more.
Transfer fritters to a paper-towel-lined plate and immediately sprinkle lightly with kosher salt.
Repeat with the remaining squash mixture adding more oil to the skillet as needed.

Butternut Squash Fritters