Damn Delicious

Butternut Squash Fritters

These are easier to make than you think, low calorie, addictive and amazingly crisp-tender! A must-have appetizer for everyone!

Butternut Squash Fritters - These are easier to make than you think, low calorie, addictive and amazingly crisp-tender! A must-have appetizer for everyone!

It’s September. Finally.

It definitely doesn’t feel very September-y here in our 90 degree heat wave but bring on the pumpkin pancakes and butternut squash fritters.

I’m ready for you, Fall.

I’ll just be eating these super crispy butternut squash latkes, if you must, in my bikini by the pool.

I just need an extra dollop of sour cream on each fritter. K, thanks.

Butternut Squash Fritters

These are easier to make than you think, low calorie, addictive and amazingly crisp-tender! A must-have appetizer for everyone!

20 minutes10 minutes

Ingredients:

  • 1 butternut squash (about 3 pounds), peeled and shredded
  • 1/3 cup all-purpose flour
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Directions:

  1. In a large bowl, combine butternut squash, flour, garlic, eggs, thyme, sage and nutmeg; season with salt and pepper, to taste.
  2. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
  3. Serve immediately.

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Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 144.6 Calories from Fat 45
% Daily Value*
Total Fat 5.0g 8%
Saturated Fat 0.9g 5%
Trans Fat 0g
Cholesterol 45.7mg 15%
Sodium 22.8mg 1%
Total Carbohydrate 24.1g 8%
Dietary Fiber 2.7g 11%
Sugars 3.9g
Protein 3.9g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

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36 comments

  1. Rated 5 out of 5

    These were so good! The whole family loved them and we experimented with different toppings. We loved them with sour cream and Lao Gan Ma chili oil! And by themselves too!

  2. Rated 5 out of 5

    These kind of fell apart on me (probably my fault, but I’m not sure what exactly I did), so I just fried them loose. It made phenomenal hash browns! You still need to fry in batches so it gets crisp, but sooo good! My husband said “Damn, that’s delicious,” and I was like, yes, that’s the point of the blog!

  3. Can I use this recipe with a banana squash

  4. this was a winner. a 2.75lb squash plus 2 eggs and 2/3 cup flour yielded about 14 fritters (scooped with an ice cream scoop).

    i shredded, mixed, and formed the fritters in the morning and left on a baking sheet lined with parchment (needed 2 layers) in the fridge all day and then made for dinner.

    make sure to squeeze them together really good so they hold together and press them down really good when they hit the skillet. also you’ll need way more than 2T of olive oil to sear them — just add more after each batch as the skillet seems dry.

  5. For a Paleo diet Have you ever tried to substitute the flour for coconut flour or almond ? Any suggestion ? Looks great would love to try ! 

  6. how many fritters does the recipe make and how many calories in 1 fritter. Thanks!

  7. I was trying to decide which of your two amazing fritter recipes I should make for T-day. Both this butternut squash and the zucchini fritter sound wonderful plus it only needs a stove top, not the oven! But I think your zucchini recipe said it can’t be re-heated. Can this be re-heated and served? I’ll be too busy that day to make this real time.

  8. Do you think this would work with skin on acorn squash?

  9. These will be a favorite, for certain!!!

  10. My brother joined us for dinner tonight. He going back for more. He said, these are delicious like little squash cookies! So funny.

  11. Yum! These seem like they’d be a great alternative to hashbrowns for breakfast.

  12. Thanks for including the nutritional information. I see so many yummy recipes that don’t include the nutritional info so I end up skipping them. I will definitely be visiting your site for more great food!

  13. Love fritters! This is an excellent idea and I will give it a try.

  14. Can you prep this and then cook it later?

  15. Can you shred the squash using a food processor or would that make it too mushy?

  16. Yummy recipe i am try this recipe for yesterday too yummy taste.

  17. these look amazing!!! and i think i could convince my toddler to eat them. I have never cooked with butternut squash before, so please excuse my ignorance. I read in the comments I am to use raw squash, but how do I grate it? Can I just use a regular metal box grater? thanks 🙂

  18. Yum! These seem like they’d be a great alternative to hashbrowns for breakfast.

  19. Does the squash need to be cooked first, and if so what’s your recommendation? 

  20. If you were gluten free could you substitute a gluten free flour for the ap flour?

  21. Love the rusticness of these fritters, and I like how the butternut squash is grated. I think it has a better texture. Great post! (:

  22. Fab! Thank you!!

  23. These look delicious Besides the dollop of sour cream, what is the sprinkled green on top?