Butternut squash fritters made with just a few ingredients and incredibly delicious. These savoury fritters can be made with pumpkin as well.
These butternut squash fritters or savoury pumpkin fritters are the perfect recipe for that last piece of butternut squash or pumpkin still lying around in your fridge after making a soup or another dish where you didn’t need quite the whole thing.
I bought the largest squash I ever had a couple of weeks ago. After making my favorite Pumpkin Ginger Soup, the Spicy Roasted Pumpkin Wedges, and a couple more new recipes, I still had that last piece of it wilting in the fridge. A small piece, too little to make a proper meal out of it again.
So, I thought how about some savoury pumpkin fritters?
What do you need?
Butternut squash or pumpkin?
- It really doesn’t matter, they are both great.
- When chosing the pumpkin make sure it is a flavorful sort like Hokkaido (also known as red Kuri squash).
- Don’t bother with jack-o’-lanterns, they are good for carving, but they have no flavor.
Other ingredients: flour, eggs, milk, parsley, lemon juice, and a little oil for frying.
How to make the batter?
- Start with the batter as it will need about one hour rest time.
- Mix the flour, salt, eggs, and milk in a large bowl. I use a hand-held mixer to make sure I have no clumps in the batter.
- Cover the bowl with a kitchen cloth and let rest on the counter for about 1 hour.
- Grate the squash. If using Hokkaido there will be no need to peel it, but do peel any other sort of pumpkin or squash.
- Add to the batter together with the chopped parsley.
How to fry?
- It is preferable to use a non-stick pan, it will allow you to fry the butternut fritters using very little oil (Amazon affiliate link).
- Place about 2-3 tablespoons of vegetable oil in a small bowl and use it to brush the pan between each of the batches.
- Heat the pan gently and brush it with a little oil. Let get a little hotter after brushing.
- Add 1 tablespoon batter to the pan and level gently to obtain a nice flat circle. Add 3 more tablespoons batter into the pan and level as well.
- Depending on the size of your pan, you will be able to fry between 3 and 5 fritters at a time.
- Fry the pancakes for about 2-3 minutes on one side. Check the underside, it should be golden.
- Flip with a plastic spatula and fry on the second side for another minute or two until the fritters are golden and cooked through.
- Keep them warm in the oven (at about 80 degrees Celsius/ 180 degrees Fahrenheit) until you fry all the batches.
How to serve butternut fritters?
They are best served immediately, while still hot. However, cold leftovers are delicious as well.
You can pour a few drops pumpkin oil on top when serving, it tastes great but it’s not mandatory.
Serve as an appetizer or as a light main meal with a salad. Try this Autumn Pear Salad with them, it is a great combination.
More butternut squash or pumpkin recipes:
Butternut Squash Fritters (Savoury Pumpkin Fritters)
- 2/3 cup all-purpose flour 7 oz/ 200 g
- 1 teaspoon fine sea salt
- 2 eggs
- 1 cup (scant) milk 6.5 fl.oz/ 200 ml
- 10.5 oz butternut squash 300 g, Note
- 2 tablespoon chopped parsley
- 1 tablespoon fresh lemon juice
- a little oil for frying
- a few drops pumpkin seed oil to serve optional
- Batter: Mix flour, salt, eggs, and milk making sure that you have no clumps. Cover the bowl with a kitchen cloth and let on the counter for one hour.
- Prepare pumpkin: Peel the butternut squash and grate it roughly. If using Hokkaido pumpkin (red Kuri squash) there is no need to peel it. Chop the parsley. Add both to the batter together with the lemon juice.
- Fritters: Brush a hot non-stick pan with a little oil. Add 1 tablespoon batter to the pan, level it to get a nice circle, and repeat with 2 or 3 more tablespoons batter, I can fry 4 fritters at a time in my pan.
- Fry for about 2 or 3 minutes on one side, until nicely colored, flip and fry for another minute or so or until nicely colored as well.
- Keep warm in the oven while you fry all the fritters.
- Brush the pan with oil again between the batches.
- Sprinkle with more parsley and pour a few drops of pumpkin seed oil on top, if you wish. Serve with salad or soup.