Hey there, lovely people!
Are you ready to spice up your meal? I’ve got a treat for you!
Today, I’m sharing a fun recipe for butternut squash fritters.
They’re crispy on the outside, soft on the inside, and bursting with flavor.
Perfect as a snack or a side dish!
Trust me, you don’t want to miss out on these delicious bites. Let’s dive in!
Ingredient Substitutions
Butternut squash can be substituted with sweet potatoes or zucchini for similar texture and nutritional benefits. Sweet potatoes offer a comparable sweetness, while zucchini provides a milder flavor. Adjust cooking time slightly, as zucchini contains more moisture. Regular flour can be replaced with almond flour or chickpea flour for a gluten-free, higher-protein option. Use slightly less of these alternatives, as they absorb more liquid. For a vegan version, replace eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Allow the flax mixture to sit for a few minutes before adding to the batter. This substitution maintains binding properties while adding beneficial omega-3 fatty acids.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 20-25 g
- Fat: 30-35 g
- Carbohydrates: 80-90 g
Ingredients
- 5 cups shredded butternut squash, loosely packed
- 2/3 cup regular flour
- 2 large eggs, gently beaten
- 1 1/2 tablespoons finely chopped fresh sage
- Vegetable oil
Step 1: Prepare the Ingredients
Begin by shredding the butternut squash.
You can either peel and shred it using the large hole of a box grater or use a food processor to save time.
In a large bowl, combine the shredded butternut squash with flour, eggs, minced sage, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Stir the mixture until everything is well combined.
Line a plate with paper towels in preparation for the cooked fritters.
Step 2: Preheat the Oil
Take a large sauté pan and liberally coat the bottom with vegetable oil.
Place the pan over medium-high heat.
Wait until the oil is hot before proceeding to the next step.
The oil should shimmer but not smoke.
Step 3: Cook the Fritters
Once the oil is ready, scoop 3-tablespoon mounds of the butternut squash mixture into the pan.
Press each mound lightly into a round shape, ensuring they are spaced at least 2 inches apart to prevent them from sticking together.
Cook the fritters for 2 to 3 minutes on one side, then flip them over and cook for an additional 2 minutes until they are golden brown and cooked throughout.
Step 4: Drain and Season the Fritters
Transfer the cooked fritters to the paper towel-lined plate to drain excess oil.
Immediately sprinkle them with salt for seasoning while they are still hot.
This helps the salt adhere better to the fritters.
Step 5: Repeat and Serve
Repeat the process, scooping, cooking, and seasoning the remaining mixture until all of the fritters are made.
Serve the fritters warm, and enjoy!
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