Crispy Butternut Squash Fritters
Butternut squash fritters are crispy on the outside with cozy, fall flavors. They’re a great appetizer to make for the holiday season or around that time of year. This customizable recipe is dairy free and can easily be made gluten free.
Looking for more butternut squash recipes? Try my butternut squash and feta salad with apple vinaigrette, butternut squash pizza with caramelized onions, or vegan butternut squash risotto.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make these squash fritters:
- Fresh butternut squash
- Eggs – the binder that helps hold these little fritters together.
- All purpose flour – for gluten free, you can use gluten free all purpose flour or chickpea flour.
- Fresh herbs – sage leaves, rosemary, or thyme. I used rosemary.
- Kosher salt and freshly ground black pepper.
- Olive oil or avocado oil – for cooking.
How To Make Butternut Squash Fritters: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
1. Use a vegetable peeler to peel the whole squash, cut it into large chunks, then use a box grater or the shredding disc attachment on a food processor to grate the butternut squash.
2. Mix the grated butternut squash, whisked eggs, flour, minced fresh herbs (or dried herbs), kosher salt, and black pepper in a large bowl. The mixture should start to clump together.
3. Heat a large skillet over medium heat with enough olive oil to cover the bottom.
4. Use a cookie scoop to scoop the fritter batter. Flatten the fritters in the skillet with a silicone spatula. Cook for several minutes on each side until golden brown. Repeat with the remaining mixture until you’ve cooked all the fritters.
5. Transfer the fritters to a wire rack to let any excess oil drip off and retain their crispy texture. They’re delicious on their own or can be served with a dollop of dairy free ricotta cheese or sour cream, a poached egg on top, or your favorite dipping sauce.
Helpful Tips
- Butternut squash doesn’t have as much moisture as other vegetables like zucchini or summer squash, so you don’t need to ring it out.
- Transfer the cooked fritters to a wire rack if not serving right away to retain their crispiness.
Quick Tip: To get the fritters even crispier, make them smaller or flatten them as much as possible in the skillet with a rubber spatula.
Storage
Store leftovers in an airtight container in the fridge for 4-5 days. Reheat in a warm skillet or toaster oven.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this butternut fritters recipe using what you already have? here are some ideas…
- No fresh herbs? – dried herbs will also work great, but you’ll need less since they have a more concentrated flavor. Italian seasoning blend or individual dried herbs such as rosemary, sage, or thyme are a solid choice!
- Add-ins – fresh garlic or garlic powder, grated raw carrot, grated apple or pear, or sliced green onions.
- Make them sweet instead of savory – use ground cinnamon and ground ginger then top them with a drizzle of maple syrup.
Frequently Asked Questions
Check to see if you can form a patty in your hands and it holds together. If not, another tablespoon of flour.
Using a box grater requires more muscle. If you want an arm workout or need to warm up, choose this option. If you’re feeling tired, opt for the food processor, even if it means more dishes.
Yes, you can use baby butternut squash, also known as honeynut squash to make the fritters, you’ll just need to increase the quantity.
More Butternut Squash Recipes
- Butternut Squash and Feta Salad With Apple Vinaigrette
- Butternut Squash Pizza With Caramelized Onions
- Vegan Butternut Squash Risotto
- Dairy Free Lasagna With Butternut Squash Noodles
I hope you love these Butternut Squash Fritters! If you make this recipe, be sure to leave a comment & a star rating below. Thank you!
Crispy Butternut Squash Fritters
Ingredients
- 4 cups shredded butternut squash
- 2 large eggs beaten
- ⅔ cup all purpose flour use gluten free if needed
- 1 tablespoon fresh rosemary, sage, OR thyme, minced or 1 teaspoon dried
- 1 teaspoon diamond crystal kosher salt use ½ teaspoon if using any other kind
- freshly ground black pepper
- olive oil or avocado oil for cooking
Instructions
- Use a vegetable peeler to peel the whole squash, cut it into large chunks, then use a box grater or the shredding disc attachment on a food processor to grate the butternut squash.
- Mix the grated butternut squash, whisked eggs, flour, minced fresh herbs (or dried herbs), kosher salt, and pepper in a large bowl. The mixture should start to clump together.
- Heat a large skillet over medium heat with enough olive oil to cover the bottom.
- Use a cookie scoop to scoop the fritter batter. Flatten the fritters in the skillet with a silicone spatula. Cook for several minutes on each side until golden brown. Repeat with the remaining mixture until you've cooked all the fritters.
- Transfer the fritters to a wire rack to let any excess oil drip off and retain their crispy texture. They're delicious on their own or can be served with a dollop of dairy free ricotta cheese or sour cream, a poached egg on top, or your favorite dipping sauce.