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!
4.91 from 10 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 :)

  9. Can frozen butternut squash be substituted? I have a ton of it. But I don’t want to ruin the texture. Thanks!

  10. 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.

    1. 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!

  11. 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?

  12. 5 stars
    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!

  13. 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.

    1. 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!

  14. These are fantastic! I switched out the oils for olive oil and used only a small amount for “frying”. Great find!

    1. 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!

  15. 5 stars
    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!

  16. I can’t wait to try these!! Weird question: Does the squash need to be cooked first? Or just shredded raw?

  17. 5 stars
    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.

  18. 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

    1. 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!

  19. 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.

  20. 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!

  21. 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!

  22. 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!!!

    1. 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.

  23. 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.

  24. 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??

    1. 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!

  25. Thank you, Kelly. I’m going to try the Ultimate Banana Bread and the Butternut Squash Fritters. Sounds Great!

  26. 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!

  27. Yum….will definitely be making these little bites,can’t wait to share them with friends and family!!!especially on bonfire night

  28. 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??

    1. 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!

  29. 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.

    1. 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.

  30. 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!

  31. 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.

  32. 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!

  33. 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!

  34. 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!

    1. 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!

  35. 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.

  36. I want to make these but don’t like the taste of sage. Is there an alternative that you think would work?

  37. Thinking about making these for Thanksgiving. Van you tell me if you can make in advance? If so. How do suggest reheating?

  38. 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 :)

  39. 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.

  40. 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!

  41. 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 :-)

    1. 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.