Butternut squash fritters… the perfect appetizer or side dish. Made with just a few simple ingredients.
I told you guys that 2020 was the year of vegetables.
My goal for this year is to eat more and more vegetables, so I’m having fun experimenting with new recipes.
Now I have a new favorite way to eat it: butternut squash fritters. ❤️
What’s not to love about a fritter? Crispy, golden goodness served up hot and savory on your plate.
Butternut squash fritters are a great way to get more vegetables into your family. Serve as a snack, side dish or appetizer. They’re a great alternative to hash browns in the morning.
And they are beyond tasty- slightly sweet and savory at the same time. I have to admit that I ate about 8 of them while shooting these photos. They are SO good!
Here’s the recipe deets:
❤️butternut squash… grab yourself a 3 pound butternut squash. Peel and grate. I use my food processor to make it easier.
❤️eggs… as binders and to add some protein.
❤️flour… I used a combo of almond flour and tapioca to to keep it gluten free. You can use whatever flour you like (cassava, all purpose gluten free, gluten free 1:1. oat flour) except for coconut flour which would not work with the ratio I’m using.
❤️fresh herbs… always make everything better. I used parsley, but you can use fresh sage, basil, or cilantro if you like.
❤️garlic powder and salt… adds a savory kick. Feel free to add any spices that make you happy. Smoked paprika, nutmeg, or cayenne would be good.
❤️dipping sauce… not necessary but always fun. I made a simple non-dairy yogurt dip with lemon, parsley, cumin, and salt.
That’s it. Easy peasy. Just grate, mix, and fry up in your favorite high heat oil.
The recipe makes about 30-35 fritters so it’s great for meal prep and freezing for later.
Freeze fritters in a single layer on a baking sheet first. Once frozen, they are easy to stack into your favorite containers. I use THESE glass containers, and I separate the layers of fritters with parchment paper.
Ready to cook some fritters?
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Butternut squash fritters are a perfect snack, appetizer or side dish. Made with just a few simple ingredients. Crispy, golden goodness. Gluten free + paleo.
- 1 butternut squash (about 3 pounds)- peeled a shredded
- 3 eggs, whisked
- 1/2 cup gluten free flour (I used a combo of almond flour and tapioca) ** see note
- 1/4 cup fresh herbs, finely chopped ( any combo of parsley, basil, sage, or cilantro)
- 1/4–1/2 tsp garlic powder
- 1 tsp salt
- ghee or avocado oil for cooking
Creamy Dipping Sauce
- 1/4 cup plain yogurt (dairy free or regular)
- 1 tsp of lemon or lime juice
- 1 tbsp chopped parsley
- pinch of cumin
- pinch of salt
- In a large bowl, combine shredded butternut squash, eggs, flour, herbs, garlic powder, and salt. Mix to combine.
- In a large skillet, heat a liberal amount of fat of choice over medium high heat. Scoop out 2 tablespoons of mixture into hand, squeeze into a ball, and place into skillet, flattening with the back of a spatula or measuring cup. Cook until golden brown. Flip and cook other side. Repeat until mixture is all gone, adding more fat as needed.
- Place cooked fritters onto a wire rack while cooking the rest. Serve immediately or freeze for later once cooled.
- To make dipping sauce, mix together all sauce ingredients in a small bowl. Serve with warm fritters.
While I used a combo of almond flour and tapioca, you can also use cassava, arrowroot, gluten free oat flour, or gluten free 1;1 flour, depending on your flavor preference. If using arrowroot or tapioca, I would combine with another flour so as not to get a starchy flavor.
I recommend being liberal with your cooking fat. A good fritter is fried until crispy in plenty of good quality fat.
I recommend using 2 large skillets at a time to cook your fritters to speed up cook time.
To insure that fritters hold together, be sure to squeeze mixture into a ball before placing into skillet then flatten into a pancake with a spatula or the bottom of a measuring cup.
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