5-Ingredient Butternut Squash Fritters

from 32 votes

5-Ingredient Butternut Squash Fritters Recipe

Calling all fritter fans!ย If zucchini fritters had you eating your veggies all summer long, then I’ve got you covered for the months ahead with their cold weather counterpart: 5-Ingredient Butternut Squash Fritters.

This quick and easy recipeย pairs shredded butternut squash with chopped fresh sage. And allow me to be the first to tell you that you will not be limiting yourself to just one, but rather, one stack. They’re hot, crispy, salty and the ultimate way to sneak squash onto the plates of even the most veggie-averse eaters.

Best of all, the squash is shredded in seconds with the aid of a food processor, or you can go the arm workout route with a good ol’ box grater. But no matter which way you slice ’em, one thing is certain: These veggie fritters are guaranteed to make the regular meal rotation any night of the week.

5-Ingredient Butternut Squash Fritters Recipe

5-Ingredient Butternut Squash Fritters Recipe

5-Ingredient Butternut Squash Fritters Recipe

5-Ingredient Butternut Squash Fritters Recipe

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5-Ingredient Butternut Squash Fritters Recipe

Appetizer

5-Ingredient Butternut Squash Fritters

It's easier than ever to eat your veggies with this quick and easy recipe for butternut squash fritters made with just 5 ingredients!
Author: Kelly Senyei
4.97 from 32 votes
In Season Now: Butternut Squash
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 15 fritters

Ingredients 

  • 5 cups shredded butternut squash, lightly packed (See Kellyโ€™s Note)
  • 2/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 Tablespoons minced fresh sage
  • Vegetable oil

Instructions 

  • In a large bowl, combine the shredded butternut squash, flour, eggs, minced sage, ¼ teaspoon salt and ⅛ teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
  • Liberally coat the bottom of a large sautรฉ pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.

Kellyโ€™s Note:

  • Butternut squash can be peeled and then shredded on either the large hole of a box grater or, to save time, in a food processor.
  • โ˜…ย Did you make this recipe? Don't forget to give it a star rating below!

Nutrition

Calories: 50kcal, Carbohydrates: 9g, Protein: 1g, Cholesterol: 21mg, Sodium: 10mg, Potassium: 178mg, Fiber: 1g, Sugar: 1g, Vitamin A: 5005IU, Vitamin C: 9.9mg, Calcium: 30mg, Iron: 0.7mg

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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4.97 from 32 votes (11 ratings without comment)

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Comments

  1. Paul Kutscera says:

    This is REALLY a Riff on the Greek Dish KEFTEDES which basically is a Mode of Cooking rather than that a dish. In it, any ingredient can be Grated ( Potato,Zucchini, Pumpkin, Squash, even Ground lamb or beef. The Ground up ingredient is the Combined with Raw egg, Grated Onion, Parsley or what ever ingredients are compatible with the mix. i. e. Oregano and Grated tomato with Meat, Dill with Zucchini, on and on. Here, the authors of the recipe with Butternut Squash Put Nutmeg as a compatible seasoning and It was a HIT. we made this Dish for T-Day and OMITTED the Garlic, added Just a little Chopped onion.
    these came out FANTASTIC, added a little milk to keep the consistency right.

    1. Kelly Senyei says:

      Love all these notes, Paul! So glad you enjoyed the recipe!

  2. LInda Kinzler says:

    5 stars
    This recipe is as good as it looks! It is delicious and super easy, not to mention healthy and inexpensive. It’s a real winner! Have to admit I added a little bit of grated cheese on top and didn’t have sage on hand. A dab of sour cream was available and a nice addition. Will definitely make it again!

    1. Kelly Senyei says:

      So glad you enjoyed it, Linda!

  3. River says:

    5 stars
    Flavour wise I’d give this a four star but it redeems it’s self for teaching me a new way to cook. For a true fall taste I’d throw in some brown sugar, cayenne pepper, or cinnamon. But this was fun to make and my family enjoyed it. I sadly added too much oil to the pan.

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, River!

  4. Doreen MacLachlan says:

    5 stars
    I made these and they were absolutely delicious! Definitely a keeper!!

    1. Kelly Senyei says:

      I’m so thrilled to hear that you enjoyed the recipe, Doreen!

  5. Narz says:

    Do you need to boil the butternut squash before ?

    1. Kelly Senyei says:

      No, you do not cook the butternut squash before shredding. :)

  6. Homegourmet says:

    5 stars
    Easy and delicious. Dip in honey mustard or horseradish sauce

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe!

      1. Deetra says:

        5 stars
        Canโ€™t wait to make – sorry if I missed is that a sour cream topping?

      2. Kelly Senyei says:

        Yes! I hope you enjoy the fritters, Deetra!

  7. Don says:

    5 stars
    This was fantastic. I made a couple small additions. I used Zaโ€™atar seasoning and added a a couple chopped scallions to the batter. It was really good with a chipotle lime sauce I had leftover from a street corn recipe. Looking forward to the next batch. I want to try it in a pita with tzatziki sauce.

    1. Kelly Senyei says:

      YUM! I’m thrilled you enjoyed the recipe, Don!

  8. Marianne says:

    I sautรฉed some onion and garlic, added that and also some parley and shredded cheese. They were amazing!!

    1. Kelly Senyei says:

      YUM! I’m so glad you enjoyed the recipe, Marianne!

  9. CallMeBetty says:

    5 stars
    These have a lovely taste and they paired very nicely with tzatziki.

    I only wish there was a way to keep them crispy while keeping them warm (while making more). Holding them in a warm oven seemed to soften them up a bit.

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Betty!

    2. Sue says:

      Just curious…can one use frozen squash for this?

      1. Kelly Senyei says:

        Hi Sue! That should work! Just make sure you drain off any excess liquids after it has thawed.

  10. Susie says:

    How many butternut squash will yield 5 cups grated?

    1. Kelly Senyei says:

      Hi Susie! It totally depends on how large they are. For this recipe, youโ€™ll need about 1 large butternut squash.

    2. JustCallMeBetty says:

      I used a relatively small squash and it yielded 7 cups of shredded squash. I was quite surprised.

      1. Linda Leeds says:

        5 stars
        Needed to use up some leftover mashed butternut squash. Reduced the amounts in the recipe. Came out great.

      2. Kelly Senyei says:

        Yay! I’m so thrilled you enjoyed the recipe, Linda!

    3. Patrick says:

      I find that you get about 2-2.5c grated from each pound of squash. Thats erring on the lower end.

      1. Kelly Senyei says:

        Thanks, Patrick!

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