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.
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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!
Nutrition
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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.
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.
Love all these notes, Paul! So glad you enjoyed the recipe!
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!
So glad you enjoyed it, Linda!
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.
So glad you enjoyed the recipe, River!
I made these and they were absolutely delicious! Definitely a keeper!!
I’m so thrilled to hear that you enjoyed the recipe, Doreen!
Do you need to boil the butternut squash before ?
No, you do not cook the butternut squash before shredding. :)
Easy and delicious. Dip in honey mustard or horseradish sauce
I’m so glad you enjoyed the recipe!
Can’t wait to make – sorry if I missed is that a sour cream topping?
Yes! I hope you enjoy the fritters, Deetra!
This was fantastic. I made a couple small additions. I used Za’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.
YUM! I’m thrilled you enjoyed the recipe, Don!
I sautéed some onion and garlic, added that and also some parley and shredded cheese. They were amazing!!
YUM! I’m so glad you enjoyed the recipe, Marianne!
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.
I’m so glad you enjoyed the recipe, Betty!
Just curious…can one use frozen squash for this?
Hi Sue! That should work! Just make sure you drain off any excess liquids after it has thawed.
How many butternut squash will yield 5 cups grated?
Hi Susie! It totally depends on how large they are. For this recipe, you’ll need about 1 large butternut squash.
I used a relatively small squash and it yielded 7 cups of shredded squash. I was quite surprised.
Needed to use up some leftover mashed butternut squash. Reduced the amounts in the recipe. Came out great.
Yay! I’m so thrilled you enjoyed the recipe, Linda!
I find that you get about 2-2.5c grated from each pound of squash. Thats erring on the lower end.
Thanks, Patrick!
Hi
I made this and they were delicious. I sub flour with chickpea flour and added onions and salt and pepper. I used fresh sage. Out of this world.
Will be making these again for sure!
Awesome! I’m so happy you enjoyed the recipe, Deni!
Delicious
I’m so glad you enjoyed the recipe, Harry!
I’ve been trying butternut squash recipes a lot lately. This is my favorite so far! We ate the fritters as a breakfast entree. Loved it.. Thank you!
You are so welcome, Tina! I’m thrilled you enjoyed the recipe!
Ty wonderful recipes. Everything I made came out 100% perfect. I use only organic ingredients as well.
I’m thrilled you’ve been enjoying Just a Taste, Terry!
Can you freeze the fritters after frying ?
Hi, Sharon! Yes, these freeze great! Try reheating them in the oven or an air-fryer!
Can these be frozen once prepared?
Hi Christine! I’ve never tried freezing the fritters but if you give it a shot, I’d recommend freezing them after cooking them. Then re-warm them in the oven so they’ll be crispy. Looking forward to hearing your results if you try it!
Is this recipe suggesting starting with cooked or raw butternut squash? It’s not clear.
Uncooked :)
I found a pack of Frozen Shredded Butternut Squash in freezer. So tried the fritters…Everybody LOVED them
Thank you !!
Awesome! I’m so thrilled you enjoyed the recipe, Marcy!
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.
Woohoo! I’m so thrilled you enjoyed the recipe!
I found a pack of Frozen Shredded Butternut Squash in freezer. So tried the fritters…Everybody LOVED them
Thank you !!
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.
YUM! I’m so thrilled you enjoyed the recipe, Julia!
Is it 50 calories per fritter?
Hi Jack – Yes, the estimated nutritional info is for one fritter.
These are delish. I used chives but I think sage might be good too. Between 1 to 2 # yields five cups.
I’m thrilled you enjoyed the recipe!
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 !
Happy Thanksgiving, Beth! I hope you enjoy the fritters!
Please can you tell me how much do five cups of grated squash weigh? Thank you.
Hi Janet – I’ve never weighed it so I’m not sure!
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.
I’m glad you enjoyed the recipe, Karen!
Can you use ground sage.
Definitely! Dried herbs are more potent so start with half the amount.
So easy and fabulous. What is the approximate calories in each fritter
Hi Lisa – You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
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
Hi there! Yes you can freeze the shredded butternut squash. Store the squash in a freezer-safe bag or container then thaw before using.
What about after they are cooked? I made double the amount hoping I could freeze them to use for school lunches.
Hi Christine! I haven’t tried freezing the fritters but it should work to freeze them after they’re cooked and have cooled completely.
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 :)
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). :)
Recipes are awesome
I’m so thrilled you’re enjoying Just a Taste!
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
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!
I have some leftover roasted mashed butternut squash. Would this recipe work with that?
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 :)
Hi Dory, I tried it with leftover mashed butternut squash & it worked well. I did reduce the egg to one.
Could I use Almond flour instead of regular flour?
That should work!
these are great! and easy to make….
So glad you enjoyed the recipe!
Can frozen butternut squash be substituted? I have a ton of it. But I don’t want to ruin the texture. Thanks!
That should work! Just make sure you drain off any excess liquids after it has thawed.
I have a bumper crop of squash. Can these be frozen?
If yes, do I make them all the way, freeze and reheat, or prep them, freeze them, and fry them when we’re ready to have them.
Hi Susan – I’ve never tried freezing the fritters so I’m not sure. But if you give it a shot, I’d recommend freezing them after cooking them. Then re-warm them in the oven so they’ll be crispy. Looking forward to hearing your results if you try it!
I just discovered fritters for my 16 month old and so far he loves them! Going to try this next as my kid is a huge fan of sweet potato. One question though… what do you serve yours with when it is a meal?
Hi Tomi! I love to serve these alongside Baked Teriyaki Chicken Meatballs: https://www.justataste.com/baked-teriyaki-chicken-meatballs-recipe/
Oh wow…I threw these together for lunch (at work), and added some shredded cheese to the mix before frying. SO GOOD! Thanks for posting this!
I’m so glad you enjoyed the recipe!
WOW! I was a bit skeptical as not had alot of experience with butternut squash besides in soup. I’m Italian and we grew up eating very similar foods with zucchini and I love them! SO I thought, why not and they are just as amazing!!
I also substituted whole wheat flour because I try to hide it in my family’s food when and wherever I can and still fantastic! Thanks for this.
Love hearing this, Anna! I’m SO thrilled you enjoyed the fritters!
Would love to try these! What are your thoughts about subbing out the eggs for “flax seed eggs”?
Hi Paige! I haven’t tried that so I can’t say for certain what the results will be, but my initial thought is that it should work. I would love to hear your results if you give it a shot!
These are fantastic! I switched out the oils for olive oil and used only a small amount for “frying”. Great find!
So glad you enjoyed them!
How is it healthy if frying them? Can you bake in the oven?
Hi Lisa – I’ve never tried baking these so I’m not sure what the consistency would be like. Would love to hear your results if you give it a shot!
These are delicious!!! trying to lean more towards vegetarian without going there completely and these will definitely be on my list. So quick and easy, I shredded with my Veggie bullet in less then 5 minutes. Will definitely cook again!
Woohoo! So thrilled you enjoyed the fritters, Cheryl!
I can’t wait to try these!! Weird question: Does the squash need to be cooked first? Or just shredded raw?
Not a weird question at all! And no, you do not cook the butternut squash before shredding. :)
Very delicious and easy to make, although my 19 months didn’t even try…I will try to give him later.
So glad you enjoyed the recipe, Mila!
These we’re so good. Instead of using a pan and oil I used a fry daddy and they came out so crisp and crunchy. Thanks for the recipe.
Woohoo! So glad you enjoyed the recipe, Beth!
I came across this recipe on Pinterest. I can’t wait to try it. It caught my attention because this year I am growing butternut squash in my garden – FOR THE FIRST TIME! There are already a few small sets so I am looking forward to eating something I grew in a wonderful recipe. Thank you!
Pamela
Woohoo! I hope you enjoy the recipe, Pamela!
Can these be frozen and cooked or reheated in the future?
Hi Tammy! I’ve never tried freezing them so I’m not sure. If you give it a shot, definitely re-warm them in the oven so they’ll be crispy. And let me know how they turn out!
No kelly cant freeze they will be soggy sandy
Awesome recipe! I had a bunch of grated squash in my freezer and was looking for a way to use it. I didn’t have any sage on hand so I made a curry version and added some golden raisins. Thank you for sharing this recipe.
Love your substitutions, Marjorie! So glad you enjoyed the recipe :)
These were amazing! I never did make it to the table to actually sit down and eat them – I just ate them as they came out of the pan :D
I added some onion and garlic and it was just incredible. Thank you!
Woohoo! So happy to read that, Kristin!
These fritters are sensational! The pumpkin and sage are a great match! My eggs were a little small and the first batch fell apart. I added a little yoghurt to the second batch and they held together well. I used an all purpose gluten free flour. Thanks so much for the recipe. It’s a definite keeper for me!
So glad you enjoyed the recipe, Donna!
I’m always interested in trying new way for everyday foods.
Enjoy!
What can you substitute for the flour to reduce the overall carbohydrate content….i am diabetic and anything with flour spikes my sugar levels dramatically!!!
Hi Scott – I’m not a certified nutritionist so I can’t advise what flour or other substitute would be best for any specific dietary needs, however, any other flour should work.
Try some Amaranth Flour.
Good recipe, but be sure to de-water the squash as much as possible because it tends to shed water after all the ingredients are mixed. I used shredded butternut squash and first tried to cook the fritters in a waffle iron. It did not work well because they were too thick and heavy. The outside was dark and the inside was soft and runny. We cooked the rest of the batter on a griddle, about two tablespoons per fritter, and spread them out very thin. This was much better and the fritters browned nicely and held together.
So glad you enjoyed the recipe, Jim!
Curious about using gluten free flours – which might work best? Also, we really like tang or spice or even a little spicy heat against the sweetness of butternut. What about finely diced, sautéed onions and garlic; or shallots and garlic; or other fresh, minced herbs??
Hi there! I haven’t used a gluten free flour in this recipe so unfortunately I can’t recommend one. And any of those additions you mentioned would be delicious!
Hi Kelly,
You use all purpose flour or some other kind.
All-purpose!
Could I make them early in the day and then warm up in the oven later? I love them!
Yes, that should work, Maureen!
can you substitute garbanzo bean flour for the regular flour in this?
Hi Marie – Yes, substituting another flour should work. Let me know how they turn out!
Thank you, Kelly. I’m going to try the Ultimate Banana Bread and the Butternut Squash Fritters. Sounds Great!
You are so welcome, Ellisen! Enjoy :)
Absolutely wonderful! Thank you for the great recipe.
You are so welcome, Marilyn! Glad you enjoyed the recipe :)
I made this to go w/stuffed peppers tonight. WOW! My husband poo-pooed this recipe & ended up loving it. It was fantastic! It was a lot of work to shred the squash, but worth it. I did add about a 1/2 – 3/4 cup minced onion to the recipe. That was the only addition/change. I will definitely make this again!
So glad you and your husband enjoyed the recipe, Teresa!
do you cook the butternut squash first before shredding it?
Hi Michelle! No, you do not cook the butternut squash before shredding. :)
Yum….will definitely be making these little bites,can’t wait to share them with friends and family!!!especially on bonfire night
Enjoy!
Hii this looks awesome..since i live in Mumbai in India i do not get butter nut squash here. Can i use pumkin instead? And instead of eggs can i use bread crumbs to bind the mixture??
Hi there! I’ve never tried this recipe with those substitutes so I’m not sure. Let me know if you give it a shot!
This is far from a quick and easy recipe. It took a lot of time and elbow grease to shred the squash. I’m exhausted.
Hi Deb – So sorry to hear you found the recipe exhausting. I’d definitely recommend using a food processor to grate the squash in the future.
My family and I are gluten free. Could we sub almond flour or coconut or cassava in place of the all-purpose flour? I’m excited to try these!
Hi there, Jessica! Yes, substituting another flour should work. Enjoy!
CAN YOU USE CHICKPEA FLOUR??? I THOUGHT I SAW A RECIPE USING THIS
Hi there, Ingrid! Yes, substituting chickpea flour in place of all-purpose flour should work.
Definitely took me longer than 15 minutes prep time, I didn’t have fresh sage( used basil and thyme ) BUT, never the less, they taste awesome.
These were great! I love butternut squash but am in need of more versatile ways to cook it! Thank you, I will share it with my friends!
I can only complement you. I am also a chef and writer. Well done.
Thanks so much, Harry!
These were delicious! Even my picky husband had seconds!!
So glad you enjoyed the recipe, Sue!
I used tempura flour instead of all purpose, it was great ! My family loved it!
So glad you enjoyed the recipe, Cecil!
I’m not an expert in the kitchen by any means,
but if I follow the directions reg this recipe exactly as it’s written then I’m assuming the fritters should turn out just fine (as in edible right?). I’m in the process of trying out new and improved dishes for me and my family and I am excited to start here. Yes, with the fritters, ha-ha! Wish me luck!
This may sound foolish, but is the squash uncooked prior to shredding it?
Not foolish at all, Patty! Correct, it is not cooked :)
I used almond flour and they were great. Thanks
So glad you enjoyed the recipe, Pauline!
Awesome deliciousness! Instead of sage, I used cinnamon & clove-even my 15yr old stepson loved them!
Woohoo! This is what I love to hear, Michelle :)
This would be delicious topped with a yummy fried egg :)
Yes indeed! That would be delicious, Aimee!
Hi! I am going to be making these with my class for Hanukkah along with your zucchini fritters. For this recipe, how many butternut squash would you say I should buy? Thanks!
Hi Julie! I’d definitely recommend using a food processor to grate the squash. In terms of how many squash to buy, it totally depends on how large they are. For this recipe, you’ll need about 1 large butternut squash. Hope that helps!
Ill try to make this recipe
These fitters are amazing! And super easy. I think butternut squash works better for fritters than zucchini, which tends to have too much water. I made them on the smaller side and then topped them with our Tandoori Garlic Spread and a toasted pecan. Will be making these again very soon.
So glad you enjoyed the recipe!
I want to make these but don’t like the taste of sage. Is there an alternative that you think would work?
You could use rosemary or thyme!
Thinking about making these for Thanksgiving. Van you tell me if you can make in advance? If so. How do suggest reheating?
Hi Lauren! I’ve never tried making these far in advance so I’m not certain how they would be.
I really liked this recipe, it was a fun dinner and I served it with a salad. My hubby didn’t love it (I am shocked) I found the few minutes in the fry pan didn’t cook them through so I tossed them in the oven for 15 minutes and that did it. I might try the food processor instead of the grater next time, maybe that will help. Oh and I used duck eggs instead of chicken :)
So glad you enjoyed it, Allie!
I cooked these in coconut oil, which really was delicious. My kids (and I) LOVED these.
Awesome! So glad you enjoyed the recipe, Karen!
Would these freeze well? I love fritters like this but my kids are not really fans, I’d love to make a large batch and have them for later if possible though.
They might! I’ve never tried freezing them, but they’d be really easy to reheat.
What would you serve with these to make a complete meal?
Hi Martin! I ususally serve them with Baked Cheddar Chicken Tenders – https://www.justataste.com/baked-cheddar-cheese-dijon-chicken-tenders-recipe/
This summer our compost pile produced a mass of unexpected butternut squash vines and now they’re all getting ripe. Was looking for something special for Saturday dinner with my mother. Ran across this recipe and tried it last night. It’s a winner! My better half – not one to go overboard with compliments – said it was wonderful and can we please have it again. Don’t want to mess too much with something so good, but I’m thinking a little bit of onion in the mix might be interesting. With all this squash I have the entire winter to experiment!
So glad you enjoyed the recipe, Brent!
Hi can you give me the equivalent of cups in grams?
Thanks
These look absolutely delicious! I will be making these this week. Just a note – you might want to edit the instruction section of the recipe. It still refers to zucchini instead of the squash :-)
Ahhh! Thank you, Monica! Fixed :)
Can I use coconut flour and almond flower instead of wheat flour
Hi Celine! This recipe calls for all-purpose flour. I have never tried making the fritters with alternative flours, but it should work since it acts mostly as a binding agent.
Theses look delicious. And adding sage is genius!
Can we use carrots instead of Butternut?
Thanks a lot for all your tips :)
That should work!