Crispy Butternut Squash Fritters
Butternut squash fritters are crispy on the edges 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.
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.
Notes
The amount of fritters will depend on the size of your cookie scoop.
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