5-Ingredient Butternut Squash Fritters Recipe

Calling all fritter fans! 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 recipe 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!
4.89 from 9 votes
In Season Now: Butternut Squash
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 15 fritters

Ingredients 

  • 5 cups shredded butternut squash, lightly packed (See Kelly’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 sauté 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.

Kelly’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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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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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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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Comments

  1. 5 stars
    I found a pack of Frozen Shredded Butternut Squash in freezer. So tried the fritters…Everybody LOVED them
    Thank you !!

  2. 5 stars
    Winner.
    First time I made fritters and chose this recipe to reduce carbs for diabetics in the family. A big hit when served with the apple chicken roast. Substituted rendered bacon fat for oil to make them fry up nice and crisp and a little extra flavor.

    1. I found a pack of Frozen Shredded Butternut Squash in freezer. So tried the fritters…Everybody LOVED them
      Thank you !!

  3. 4 stars
    made these tonight, they were pretty good. they definitely needed a lot of salt. After cooking we put them on a baking sheet and put some parmesan cheese on top and popped them under the broiler for a minute or two.

  4. Butternut squash, a favorite. I can’t wait to try these fritters. They sound so good. Thank you so much. Be well! and HAPPY THANKSGIVING !

  5. Made this tonight with leftover cooked squash, Kabocha, I think. The squash is dry so the patties were kind of dry but they worked well with the cooked squash.

    1. Hi Lisa – You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  6. Can you freeze the grated butternut squash?
    Or freeze (or refrigerate) the fritter batter at some point, so there’s more flexibility about when to cook and serve these fritters? Thanks. Making it for the first time.
    Halimah

    1. Hi there! Yes you can freeze the shredded butternut squash. Store the squash in a freezer-safe bag or container then thaw before using.

  7. 5 stars
    Mmmmm these were lovely! Thanks for the recipe!!
    I added a little black pepper to the mix for a little bit of zing.
    Quick question, is there a reason why there is no salt added directly to the raw mix?
    Thanks, and blessings from South Africa :)

    1. I’m so thrilled you enjoyed the recipe, Tamsyn! The salt and pepper are listed in the first paragraph of the recipe instructions (1/4 teaspoon salt and 1/8 teaspoon pepper). :)

  8. How many servings does this make? Family of 6 & I need to know if it will feed all of us or if I need to double the recipe? Thanks

    1. Hi Susan – This recipe yields 15 fritters and, depending on how hungry each person is, I would estimate three fritters per person. I hope that helps!

    1. Hi Dory – I can’t say with certainty what your results will be but I think that *should* work! Would love to hear your results if you give it a shot :)

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