Golden and crisp on the outside, soft and flavorful inside, these Butternut Squash Fritters are packed with cheesy, garlicky goodness. Easy to make in 15 minutes and perfect as a brunch, side, or light dinner!
There’s something incredibly comforting about fritters—golden, crisp-edged, and endlessly versatile. These butternut squash fritters are no exception.
Lightly crisp outside, soft and cheesy inside, they strike the perfect balance between indulgence and wholesome goodness.
The mild sweetness of squash pairs beautifully with cheddar’s richness and the warmth of garlic and sage. They’re easy enough for a weeknight but special enough for guests.
I’ve made these countless times, adjusting ingredients depending on what’s available. The recipe is forgiving—swap sage for thyme, cheddar for Parmesan, or add a little heat with hot sauce.
Enjoy them on their own, or top with an egg for a meal!
If you haven't noticed already, I'm a big fan of vegetable fritters.I love that I can use up so many different types of veggies by shredding them, mixing with a basic pancake-style batter and adding flavors like spices, herbs and cheese. Be sure to try Brussels Sprout Fritters, Kale Fritters, and Cheesy Leek Fritters!
Jump to:
Why You'll Love This Recipe
- Simple Ingredients: Utilizes common pantry items and fresh produce.
- Quick Preparation: Ready in under 30 minutes.
- Versatile: Suitable as a snack, appetizer, or side dish.
- Flavorful: A delightful mix of sweet, savory, and earthy tastes.
- Crowd-Pleaser: Appeals to a wide range of palates
Ingredients
- Butternut Squash: Provides natural sweetness and a tender texture. If unavailable, sweet potatoes can be a good substitute.
- All-Purpose Flour: Acts as a binding agent. For a gluten-free option, use a gluten-free flour blend.
- Eggs: Help bind the mixture together. Flax eggs can be used as a substitute for a vegan version.
- Milk: Adds moisture to the batter. Dairy-free milk alternatives like almond or soy milk work well too.
- Cheddar Cheese: Introduces a savory depth. Feel free to experiment with other cheeses like feta or mozzarella.
- Garlic Cloves: Enhance the savory flavor. Garlic powder can be used if fresh cloves are not on hand.
- Dried Sage: Offers an earthy note. Fresh sage can be used; just double the amount. Or if you don't like sage, just swap for Italian herbs, oregano, thyme etc...
- Salt and Pepper: Season to taste.
- Oil for Frying: Choose a neutral oil with a high smoke point, like vegetable or canola oil.
See the recipe card for quantities.
Butternut Squash
Butternut squash is a nutrient-rich vegetable packed with vitamins A and C, fiber, and antioxidants.
Its slightly nutty, sweet flavor makes it versatile for both sweet and savory dishes.
Unlike some winter squashes, butternut squash has a smooth skin that is relatively easy to peel (I use a vegetable peeler as it's easier and safer than using a knife).
It’s a staple ingredient in fall and winter cooking, perfect for soups, roasts, and, of course, these delicious fritters.
Butternut Squash Recipes
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
In a large bowl, whisk together the flour, eggs, and milk.
Stir the cheese, garlic, sage, salt and pepper into the batter. Then, fold in the shredded butternut squash until everything is well combined.
Heat 1-2 tablespoon of oil in a large skillet over medium heat.
Once hot, drop spoonfuls of the butternut squash mixture into the pan and gently flatten them with the back of the spoon to form small fritters.
Cook each butternut squash fritter for about 3-4 minutes on each side until they are golden brown and cooked through.
Be careful not to overcrowd the pan. Cook in batches if necessary.
Variations
- Spicy Kick: Add finely chopped jalapeños or a pinch of cayenne pepper to the batter.
- Herb Infusion: Incorporate fresh herbs like parsley, cilantro, or rosemary for added freshness.
- Cheese Swap: Use feta or goat cheese instead of cheddar for a tangy twist.
- Sweet Version: Omit garlic and sage; add a tablespoon of sugar and a dash of cinnamon for a sweet treat.
- Vegetable Mix: Combine grated butternut squash with zucchini or carrots for a mixed veggie fritter.
- Gluten-Free: Use almond flour or a gluten-free flour blend in place of all-purpose flour.
- Vegan: Replace eggs with flax eggs and use a plant-based milk and cheese.
- Baked Fritters: Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, for a healthier option.
- Asian-Inspired: Add a splash of soy sauce and finely chopped green onions to the batter.
- Nutty Addition: Fold in a handful of toasted pine nuts or chopped walnuts for extra crunch.
Serving Suggestions
- Dipping Sauces: Serve with sour cream, Greek yogurt, or a tangy aioli. It's great with Sriracha Aioli for a little kick of heat, or try Bang Bang Sauce.
- Salad Side: Pair with a fresh green salad tossed in a light vinaigrette. Or go for a heartier salad like Caper Potato Salad, Tomato Onion Salad, or Pear and Gorgonzola Salad with Maple Dijon Dressing.
- Breakfast: Top with a poached or fried egg for a hearty morning meal. Or serve with a side of Fried Potatoes and Onions.
- Soup Companion: Pair with a warm bowl of tomato soup, lentil soup, Sweet Potato Black Bean Soup, or Brussels Sprout Soup!
- Appetizer Platter: Include on a platter with cheeses, olives, and cured meats.
Storage
Storage: Place cooled fritters in an airtight container and refrigerate for up to 3 days.
Freezing: Arrange fritters in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They can be frozen for up to 2 months.
Reheating: To retain crispiness, reheat in a skillet over medium heat or in an oven at 375°F (190°C) for about 10 minutes. If using a microwave, the texture will be softer.
Make-Ahead: You can prepare the batter a few hours in advance and store it in the fridge. Stir well before frying.
Top tips
- Use a box grater or food processor: If grating by hand, use the large holes of a box grater. A food processor with a shredding disc makes this step even quicker.
- Remove excess moisture: If your butternut squash seems watery, squeeze it gently with a clean kitchen towel before mixing it into the batter.
- Preheat the oil properly: The oil should be hot but not smoking before adding the fritters to ensure they crisp up nicely.
- Avoid overcrowding the pan: Cook in batches to prevent steaming and ensure even browning.
- Test one first: Fry a single fritter first to check seasoning and adjust as needed before cooking the rest.
FAQs
No, frozen butternut squash releases too much water and will make the fritters soggy.
Yes! Brush or spray them lightly with oil and air fry at 375°F (190°C) for about 12 minutes, flipping halfway. Be sure to check on them though as they may need more or less time.
Try Parmesan, feta, or Gruyère for different flavor profiles.
Sign up for our free newsletter and never miss a recipe!
Plus, you'll get a free eBook: 15 Minute Vegan Dinners!
⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!
📖 Recipe
Butternut Squash Fritters
Equipment
- Bowl
- Grater
- Frying pan
Ingredients
- 1 pound butternut squash peeled and grated, 400g
- ½ cup all-purpose/plain flour 60g
- 2 large eggs
- ½ cup milk 120ml
- ½ cup grated cheddar cheese 50g
- 2 garlic cloves minced
- ½ teaspoon dried sage
- ½ teaspoon each salt and pepper or to taste
- 2 tablespoons oil for frying, more if needed
Instructions
- In a large bowl, whisk together the flour, eggs, and milk.
- Stir the cheese, garlic, sage, salt and pepper into the batter. Then, fold in the shredded butternut squash until everything is well combined.
- Heat 1-2 tablespoon of oil in a large skillet over medium heat. Once hot, drop spoonfuls of the butternut squash mixture into the pan and gently flatten them with the back of the spoon to form small fritters.
- Cook each butternut squash fritter for about 3-4 minutes on each side until they are golden brown and cooked through.
- Be careful not to overcrowd the pan. Cook in batches if necessary.
Notes
- Use a box grater or food processor: If grating by hand, use the large holes of a box grater. A food processor with a shredding disc makes this step even quicker.
- Remove excess moisture: If your butternut squash seems watery, squeeze it gently with a clean kitchen towel before mixing it into the batter.
- Preheat the oil properly: The oil should be hot but not smoking before adding the fritters to ensure they crisp up nicely.
- Avoid overcrowding the pan: Cook in batches to prevent steaming and ensure even browning.
- Test one first: Fry a single fritter first to check seasoning and adjust as needed before cooking the rest.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Comments
No Comments