Butternut squash fritters… the perfect appetizer or side dish. Made with just a few simple ingredients.
I told you guys that 2020 was the year of vegetables.
My goal for this year is to eat more and more vegetables, so I’m having fun experimenting with new recipes.
I LOVE LOVE butternut squash. My family loves it when I make butternut squash noodles or butternut squash pasta sauce. I also love to add it to my butternut squash lentil soup.
Now I have a new favorite way to eat it: butternut squash fritters. ❤️
What’s not to love about a fritter? Crispy, golden goodness served up hot and savory on your plate.
Butternut squash fritters are a great way to get more vegetables into your family. Serve as a snack, side dish or appetizer. They’re a great alternative to hash browns in the morning.
And they are beyond tasty- slightly sweet and savory at the same time. I have to admit that I ate about 8 of them while shooting these photos. They are SO good!
Here’s the recipe deets:
❤️butternut squash… grab yourself a 3 pound butternut squash. Peel and grate. I use my food processor to make it easier.
❤️eggs… as binders and to add some protein.
❤️flour… I used a combo of almond flour and tapioca to to keep it gluten free. You can use whatever flour you like (cassava, all purpose gluten free, gluten free 1:1. oat flour) except for coconut flour which would not work with the ratio I’m using.
❤️fresh herbs… always make everything better. I used parsley, but you can use fresh sage, basil, or cilantro if you like.
❤️garlic powder and salt… adds a savory kick. Feel free to add any spices that make you happy. Smoked paprika, nutmeg, or cayenne would be good.
❤️dipping sauce… not necessary but always fun. I made a simple non-dairy yogurt dip with lemon, parsley, cumin, and salt.
That’s it. Easy peasy. Just grate, mix, and fry up in your favorite high heat oil.
The recipe makes about 30-35 fritters so it’s great for meal prep and freezing for later.
Freeze fritters in a single layer on a baking sheet first. Once frozen, they are easy to stack into your favorite containers. I use THESE glass containers, and I separate the layers of fritters with parchment paper.
Ready to cook some fritters?
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Butternut Squash Fritters (gluten free + paleo)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 30–35 fritters 1x
Description
Butternut squash fritters are a perfect snack, appetizer or side dish. Made with just a few simple ingredients. Crispy, golden goodness. Gluten free + paleo.
Ingredients
- 1 butternut squash (about 3 pounds)- peeled a shredded
- 3 eggs, whisked
- 1/2 cup gluten free flour (I used a combo of almond flour and tapioca) ** see note
- 1/4 cup fresh herbs, finely chopped ( any combo of parsley, basil, sage, or cilantro)
- 1/4–1/2 tsp garlic powder
- 1 tsp salt
- ghee or avocado oil for cooking
Creamy Dipping Sauce
- 1/4 cup plain yogurt (dairy free or regular)
- 1 tsp of lemon or lime juice
- 1 tbsp chopped parsley
- pinch of cumin
- pinch of salt
Instructions
- In a large bowl, combine shredded butternut squash, eggs, flour, herbs, garlic powder, and salt. Mix to combine.
- In a large skillet, heat a liberal amount of fat of choice over medium high heat. Scoop out 2 tablespoons of mixture into hand, squeeze into a ball, and place into skillet, flattening with the back of a spatula or measuring cup. Cook until golden brown. Flip and cook other side. Repeat until mixture is all gone, adding more fat as needed.
- Place cooked fritters onto a wire rack while cooking the rest. Serve immediately or freeze for later once cooled.
- To make dipping sauce, mix together all sauce ingredients in a small bowl. Serve with warm fritters.
Notes
While I used a combo of almond flour and tapioca, you can also use cassava, arrowroot, gluten free oat flour, or gluten free 1;1 flour, depending on your flavor preference. If using arrowroot or tapioca, I would combine with another flour so as not to get a starchy flavor.
I recommend being liberal with your cooking fat. A good fritter is fried until crispy in plenty of good quality fat.
I recommend using 2 large skillets at a time to cook your fritters to speed up cook time.
To insure that fritters hold together, be sure to squeeze mixture into a ball before placing into skillet then flatten into a pancake with a spatula or the bottom of a measuring cup.
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Hi Katja,
These look delicious and I plan to give them a try soon.
My question is, can I just use 1/2 cup of all-purpose white flour? My husband and I aren’t gluten free.
Thanks,
Yes, you can use whatever flour you like. 🙂 Enjoy!
These look mouthwatering! Is there anything that would work well with this recipe instead of egg to bind them? Thanks
I haven’t tried it without egg or without a binder. You could try making a flax egg. I can’t say how it will work, but worth a try. Let me know if you try it. 🙂
Your recipes look good, but I would like to see you add nutritional information for each one. Thank you.
I don’t calculate, for many reasons. But there are many free apps that can help you figure it out if you wish, like this one —-> https://www.myfitnesspal.com/ Hope that helps. 🙂
Is there any way to do them in the oven? Not fried? I know they won’t be quite the same…
I haven’t tried it that way. Please let me know if you try it. 🙂
This recipe is the best fried food I’ve ever tasted. I grow my own herbs, and I used fresh oregano, basil, sage and parsley. I followed your recipe exactly. WOW! I’m in love!! Thank you so much for the wonderful, healing recipes you share.
Yay! I am so happy that you loved them. 🙂