Delicious butternut fritters: they are a comforting, savory treat for all! These butternut squash fritters are made with just a few simple ingredients and are incredibly tasty.
These butternut fritters are a great way of dealing with that last piece of butternut squash or pumpkin still lying around in your fridge after making a soup or dish where you didn't need quite the whole squash.
A couple of weeks ago, I bought the largest squash I’ve ever seen. After making my favorite Pumpkin Ginger Soup using squash and trying a few new recipes, I still had one last piece sitting in the fridge. It was just a small amount, too little to turn into a full meal.
So, I thought, how about some comforting butternut squash fritters?
If you like fritters, check out these popular Pan-Fried Zucchini Fritters or Chicken Fritters.
This is a repost from a long time ago. I changed the recipe slightly to make the fritters crispier.
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Recipe ingredients
Butternut squash: The recipe is great for using up a small amount of squash left over from cooking another recipe.
Butternut squash or pumpkin?
It really doesn't matter; they are both excellent. When choosing the pumpkin, make sure it is flavorful, like Hokkaido (also known as red Kuri squash). Please don’t bother with jack-o'-lanterns; they are suitable for carving but have no flavor.
Other ingredients: All-purpose flour, cornstarch, egg, garlic, spices, onion, and a little vegetable oil for frying.
Additions: Fresh chopped herbs like parsley, dill, oregano, a bit of sage, and chives. A bit of finely grated cheese like Cheddar or Parmesan or some crumbled bacon bits.
See the recipe card for full information on ingredients and quantities.
How to make butternut fritters?
Step #1: Peel and grate the squash and place it in a large bowl.
Step #2: Add the remaining ingredients (except the oil) and stir to combine.
Step #3: Place four portions of the fritter mixture into the hot pan and level gently to obtain a nice flat circle.
Step #4: Flip and cook the butternut fritters on the other side for another minute or two until golden and cooked through.
Place the fritters on paper towels to absorb the excess fat and keep them warm in the oven (180°F/ 80°C) until you cook the next batch.
Good to know!
Grate the squash using a box grater or a food processor with a grating attachment.
Pan: It's best to use a large wide pan, preferably a non-stick pan (the Amazon affiliate link opens in a new tab); it will allow you to avoid using excess oil when cooking the butternut squash fritters. You can also use a well-seasoned cast-iron skillet.
Store and reheat
Refrigerate the squash fritters in an airtight container for 2-3 days. Serve them at room temperature or reheated.
Freeze them in an airtight container for 2-3 months. Defrost them in the fridge and reheat them before serving.
Reheat the butternut fritters in the oven: Preheat the oven to 350°F/175°C. Place the patties on a baking sheet lined with parchment paper and heat for 10-15 minutes until they're heated through.
Reheat them in a skillet: Reheat in a non-stick skillet with a touch of oil over medium heat. Flip them occasionally until they're warm again, usually taking 5-10 minutes.
Microwave the fritters in 20-30-second intervals until they're warm throughout. Be cautious not to overdo it, as they may become soggy.
How to serve butternut fritters?
The butternut fritters are best served immediately while still hot. However, cold leftovers are delicious as well.
Serve as an appetizer or a light main meal with a sour cream dipping sauce, a dollop of Greek yogurt, and a salad on the side. Try this Autumn Pear Salad with them; it is a great combination. Last time, we had them with Couscous Salad and homemade sweet chili sauce.
Serve them with a fried or poached egg or with soup. For instance, Carrot Coconut Milk Ginger Soup, Irish Potato Soup, Cream of Turkey Soup, Sweet Potato Carrot Soup, or Cream of Mushroom Soup.
Butternut Fritters
Equipment
- Large nonstick pan
- Spatula
Ingredients
- 11.5 oz butternut squash 330 Notes 1, 2
- 1 small onion
- 2 garlic cloves
- 1 large egg
- 4 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon oregano
- ½ teaspoon coriander
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil for frying
Instructions
- Prepare the butternut squash: Peel and grate it using the large holes of a box grater.11.5 oz butternut squash / 330 g
- Onion and garlic: Grate the onion and garlic on the fine side of the grater.1 small onion + 2 garlic cloves
- Make the fritter mixture: Combine the grated squash, onion, garlic, lightly beaten egg, flour, cornstarch, and spices in a large bowl. Mix well.1 large egg + 4 tablespoons all-purpose flour4 tablespoons all-purpose flour + 1 tablespoon cornstarch + 1 teaspoon oregano + ½ teaspoon coriander + ½ teaspoon cumin + ¼ teaspoon red pepper flakes + ½ teaspoon fine sea salt + ½ teaspoon freshly ground black pepper
- Cook butternut fritters: Heat 1 tablespoon of oil in a pan, swirling to coat evenly. Use a spoon to drop four fritters into the pan, pressing lightly to shape them. Cook over medium-low heat for about 3 minutes or until golden brown on the bottom. Lower the heat if they brown too quickly.
- Carefully flip with a spatula and cook for another 3 minutes until golden and cooked through. Transfer to paper towels to drain excess oil.
- Fry the second batch: Add the remaining oil to the pan and cook another four fritters.
Notes
- The recipe can be easily doubled.
- Substitute butternut squash with a flavorful sort of pumpkin. I love to make these with Hokkaido (red Kuri squash). Hokkaido doesn’t need to be peeled, but any other sort of pumpkin you might be using needs peeling.
Mia Harmse says
Hi, do you cook the butternut before it you mix it with the rest of the ingredients?
Adina says
Hi Mia. The butternut is raw.
Mia Harmse says
Hi Adina, is it 300 grams cooked butter nut or is it 300 grams raw butternut which you then cook?
Adina Gabor-Gagea says
Hi Adina, is the grated butternut squash raw or cooked? I want to make these soon.
Adina says
Hi Adina. It is raw. Happy cooking!
Dawn - Girl Heart Food says
YUM! Love the colour of these, Adina! I could eat these for pretty much any meal of the day and be quite happy 🙂 Have an awesome weekend!!
allie says
Always a win if the kids will eat them! These fritters look delicious, Adina. And a great way to incorporate butternut squash. My kids will not eat butternut squash straight but I know they would eat these pancakes too! XO
Anca says
I love their colour, it's so vibrant. They must be delicious. x
Angie@Angie's Recipes says
They look awesome! I would eat the whole stack at one go!
Cheyanne @ No Spoon Necessary says
These fritters are brilliant, girlfriend!! I love butternut squash, so I could eat a dangerous amount of these!! Cheers!
Shashi at Savory Spin says
Adina - these sound delicious! My daughter LOVES butternut squash and she would go gaga over these for sure!