5-Ingredient Butternut Squash Fritters Recipe

Introduction

These 5-Ingredient Butternut Squash Fritters are a simple, flavorful way to enjoy the natural sweetness of fall squash. Crispy on the outside and tender inside, they make a perfect snack, side dish, or light meal. Plus, they’re easy to whip up with pantry staples.

Ingredients

• 5 cups butternut squash (shredded)
• 2 large eggs
• 1 tablespoon fresh sage (minced)
• 1/2 teaspoon sea salt (adjust to taste)
• 1/2 teaspoon black pepper
• 2/3 cup flour (white whole-wheat recommended)
• 2 tablespoons extra virgin olive oil

Instructions

1. Step 1: In a large mixing bowl, combine the shredded butternut squash, eggs, minced sage, sea salt, and black pepper. Stir well to mix. Gradually fold in the flour, adding a little more if needed, until the mixture holds together enough to form fritters.
2. Step 2: Heat the olive oil in a large skillet over medium heat. Test the heat by flicking a drop of water into the pan—it should sizzle.
3. Step 3: Drop about 1/4 cup of the batter into the skillet for each fritter, leaving at least 1 inch between them. Flatten slightly if needed.
4. Step 4: Cook each fritter for about 2 minutes per side, until golden brown and cooked through. Adjust heat as necessary to prevent burning.
5. Step 5: Transfer cooked fritters to a paper towel-lined plate to absorb excess oil. Repeat with the remaining mixture.

Tips & Variations

• For extra crispiness, press the shredded squash in a clean towel to remove excess moisture before mixing.
• Swap fresh sage for thyme or rosemary for a different herbal note.
• Try a gluten-free flour blend to make these fritters gluten-free.
• Serve with a dollop of Greek yogurt or sour cream for added creaminess.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness or warm in the oven at 350°F (175°C) for about 10 minutes. These fritters do not freeze well because of their moisture content.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these fritters instead of frying?

Yes, you can bake the fritters on a parchment-lined baking sheet at 400°F (200°C) for about 15-20 minutes, flipping halfway through. They won’t be as crispy as frying but will be lighter and still delicious.

What if my mixture is too wet and won’t hold together?

If your batter is too wet, add a little more flour, one tablespoon at a time, until it reaches a consistency that can be shaped into fritters without falling apart.

5-Ingredient Butternut Squash Fritters Recipe

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★★★★★

4.5 from 93 reviews

• Author: lina
• Total Time: 30 minutes
• Yield: Approximately 12 fritters 1x
• Diet: Vegetarian

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Description

These 5-Ingredient Butternut Squash Fritters are a simple, delicious, and wholesome side dish or snack. Made with shredded butternut squash, fresh sage, and a few pantry staples, they come together quickly and cook up crispy and golden on the stovetop. Perfect for a cozy meal or as a tasty appetizer, these fritters offer a flavorful way to enjoy winter squash.

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Ingredients

Scale 1x2x3x

Fritter Mixture

• 5 cups butternut squash, shredded
• 2 large eggs
• 1 tablespoon fresh sage, minced
• 1/2 teaspoon sea salt (adjust to taste)
• 1/2 teaspoon black pepper
• 2/3 cup white whole-wheat flour

For Cooking

• 2 tablespoons extra virgin olive oil

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Instructions

1. Prepare the Mixture: In a large mixing bowl, combine the shredded butternut squash, eggs, minced fresh sage, sea salt, and black pepper. Stir together until well mixed. Gradually fold in the white whole-wheat flour, adding more if needed, until the batter holds together and is scoopable.
2. Heat the Skillet: Place a large skillet over medium heat and add the extra virgin olive oil. Heat the oil until it sizzles when a drop of water is flicked into the pan, ensuring it’s hot enough to fry but not smoking.
3. Cook the Fritters: Using about 1/4 cup of the batter per fritter, drop spoonfuls into the skillet, leaving at least 1 inch of space between each. Cook for approximately 2 minutes on one side, or until the bottoms are golden brown and crisp.
4. Flip and Finish Cooking: Carefully flip each fritter over and cook for another 2 minutes on the other side until fully cooked through and golden brown on both sides.
5. Drain Excess Oil: Transfer the cooked fritters to a paper towel-lined plate to absorb any excess oil. Repeat the cooking process with the remaining batter until all fritters are cooked. Serve warm.

Notes

• If the batter feels too wet, add a tablespoon more flour at a time until it holds together well.
• Fresh sage adds the best flavor, but dried sage can be used in a pinch—reduce quantity to 1 teaspoon if using dried.
• For a gluten-free option, substitute the white whole-wheat flour with a gluten-free all-purpose flour.
• Serve these fritters with a dollop of sour cream or yogurt, or your favorite dipping sauce for added flavor.
• Leftover fritters can be refrigerated in an airtight container for up to 2 days and reheated in a skillet until crispy.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: American

Keywords: butternut squash fritters, squash recipes, vegetarian fritters, easy side dish, fall recipes