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A delightful and easy to make butternut squash or pumpkin fritters recipe, a great side dish for salads or soups.
These Easy Savory Butternut Squash or Pumpkin Fritters make the perfect recipe for that last piece of butternut squash or pumpkin still hanging around in your fridge after making a soup or another dish where you didn’t need quite the whole pumpkin or squash.
I bought the largest butternut squash I ever had a couple of weeks ago, they were on sale, about 1/3 of their actual price, so I could not resist. After making my favorite Pumpkin Ginger Soup , the Spicy Roasted Pumpkin Wedges and a couple more new recipes including butternut squash, I still had that last piece of it wilting in the fridge. A small piece, too large to throw away and too little to make a proper meal out of it again.
Luckily, I remembered seeing this recipe for pumpkin fritters in Olga Farca’s Saxon cookbook Das Kochbuch der Siebenbürger Sachsen: Mit geschichtlichem Überblick and I thought that that would be a great opportunity to make it: a recipe, which will allow me to use that last piece of butternut squash and which will also fit into my current series featuring Transylvanian Saxon recipes.
I’ve made this on a rainy Sunday when the children were not at home. I thought pumpkin is really not their thing, so I can make this for my husband and I to eat with this delicious Autumn Pear, Celeriac and Walnut Salad with Cheese . (I took new pictures of the salad as well, I hope to get to repost that recipe again soon, it was so good, I cannot believe I forgot about it for such a long time).
However, I should not have worried about the kids not eating these Easy Savory Butternut Squash or Pumpkin Fritters, we still had quite a few of them leftover and they were gone in minutes in the evening, both kids ate them cold, on the hand, not even asking why they are so orange. I assume they thought they were made with carrots, but I did not ask… I was happy to see that they liked them so much.
Some more delicious pancake ideas:
- 200 g/ 7 oz all-purpose flour
- 1 teaspoon salt
- 2 eggs
- 200 ml/ 6.7 fl.oz/ 0.8 cup milk
- 300 g/ 10.6 oz butternut squash
- 2 tablespoon parsley
- 1 tablespoon fresh lemon juice
- a little oil for frying
- a few drops of Styrian pumpkinseed oil to serve, optional
In a bowl mix together the 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.
Peel the butternut squash and grate it roughly. Chop the parsley. Give both to the batter together with the lemon juice.
Heat 1 teaspoon oil in a non-stick pancake pan or a regular non-stick pan. Spread the oil in the pan using a brush. Give 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. Brush the pan with a little oil between the batches.
Fry the fritters about 2 or 3 minutes on one side, until nicely colored, turn and fry for another minute or so or until nicely colored as well.
Keep warm in the oven while you fry all the fritters.
Sprinkle with more parsley and pour a few drops of pumpkin seed oil on top, if you wish. Serve with salad or soup.
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