Butternut Fritters

5 from 1 vote

These butternut fritters are made with just a few ingredients and are incredibly delicious. They can also be made with pumpkin.

Prep Time15

Cook Time20

Total Time45

Course: Main Course

Cuisine: American, German

Diet: Vegetarian

Servings: fritters

Calories: 82kcal

Author: Adina

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.

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.