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If you want to change it up for a tasty side dish, these butternut squash fritters are not only easy to prepare but will leave you wanting more.
I'll admit, I have a love affair with butternut squash - from butternut squash bread to butternut squash gnocchi to butternut squash sweet potato soup. It is just so versatile.
But weirdly enough, I don't really have it as a side very often. That is until today. I had some left over butternut squash for another recipe and was trying to figure out what to do with it.
That's when it hit me - fritters! I already had all of the ingredients needed and they would complement my chicken dish I made perfectly. With the fresh sage, they just taste like fall.
And while these are fried, you can easily adapt to baking them, which I'll include the how-to below. Hope you enjoy these butternut squash fritters!
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Recipe Ingredients
- Butternut squash - the star of the show.
- All-purpose flour - mixed with the eggs to bind the butternut squash.
- Eggs - helps bind everything together.
- Garlic and sage - added flavor to the fritters.
- Sea salt, black pepper and nutmeg - enhances the flavor.
- Vegetable oil - use any non-flavored oil.
Step-by-Step Instructions
- Using a food processor with a grating disc, grate the butternut squash. You can also use a cheese grater.
- Combine all of the ingredients in a large bowl.
- Pour in about ¼ inch of oil into a large skillet and heat over medium-high heat. Scoop up ¼ cup of the butternut squash mixture per fritter and drop into skillet. Use a spatula to flatten into discs.
- When the edges of the fritters are brown and crispy, about 3-4 minutes, flip. Cook for another 5 minutes or until browned. Repeat with remaining fritters.
Benefits of Butternut Squash
Like many vegetables, butternut squash comes with a ton of benefits, including:
- High in nutrients but low in calories
- Rich in vitamins and minerals
- Contains disease-fighting antioxidants
Baking Option
Preheat oven to 400°F. Place fritters on parchment-lined baking sheet and bake for 10 minutes. Flip and bake for another 10 minutes or until crispy.
How to Reheat
If you want your fritters to remain crispy, place the latkes on a baking sheet at and bake at 375°F for 10 minutes.
If frozen, bake for 15-20 minutes to reheat.
FAQs
Fritter means "to fry" but it can be used to describe quite a few things - from apple donut fritters to zucchini fritters.
Yes. Any winter squash can be used in replacement, from pumpkin to acorn squash.
You want them to be golden brown on both sides.
Pro Tips/Recipe Notes
- If the mixture hasn't come together, add 1 tablespoon of flour at a time to get desired consistency.
- If you don't have fresh sage, use 1 teaspoon of dried sage. It is much stronger so you need to use less.
- Once you add the mixture to the oil, don't move them for 4 minutes before flipping so they create a crispy exterior.
- Add a dollop of goat cheese, yogurt or sour cream for additional flavor.
Similar Recipes
- Potato Latkes
- Cream Cheese Mashed Potatoes
- Chicken Fritters
- Corned Beef Fritters
- Slow Cooker Mashed Sweet Potatoes
If you’ve tried these butternut squash fritters or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Butternut Squash Fritters
Ingredients
- 5 cups butternut squash, shredded
- ½ cup all-purpose flour
- 2 eggs (lightly beaten)
- 2 garlic cloves, minced
- 1 tablespoon fresh sage, chopped
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- vegetable oil
Instructions
- Using a food processor with a grating disc, grate the butternut squash. You can also use a cheese grater.
- Combine the shredded butternut squash, flour, eggs, garlic, sage, pepper and nutmeg in a large bowl.
- Preheat oven to 250°F and place a wire rack on top of a baking sheet. Pour in about ¼ inch of oil into a large skillet and heat over medium-high heat. Scoop up ¼ cup of the butternut squash mixture per fritter and drop into skillet. Use a spatula to flatten into discs. When the edges of the fritters are brown and crispy, about 3-4 minutes, flip. Cook for another 5 minutes or until browned.
- Transfer cooked fritters to a paper towel-lined rack to drain and then put on wire rack in oven to keep warm while you cook the remaining fritters. Serve immediately.
Notes
- If the mixture hasn't come together, add 1 tablespoon of flour at a time to get desired consistency.
- If you don't have fresh sage, use 1 teaspoon of dried sage. It is much stronger so you need to use less.
- Once you add the mixture to the oil, don't move them for 4 minutes before flipping so they create a crispy exterior.
- Add a dollop of goat cheese, yogurt or sour cream for additional flavor.
Alice says
These were amazing, thank you. I sprinkled salt on top after the were done. The texture was perfect! I think the addition of apple sauce and or sour cream would have made them even more amazing.
Thanks!
Ryan says
Glad you enjoyed it!
Johna Cray says
I made these back in October for dinner with foodie son. He raved like crazy about them and then told me the other day he dreamt about them. I'm making them again today. This recipe is very versatile, garlic or shallot, Butternut or sweet potato.......
Ryan says
Glad you enjoyed them!