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.