Name: Easy Butternut Squash Fritters
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1.25 cups cooked and mashed butternut squash (Use fresh squash for best flavor.); 0.5 cup grated Parmesan cheese (You can substitute with cheddar if preferred.); 0.5 cup all-purpose flour (Add more if the mixture is too wet.); 2 large eggs (Bind the ingredients together.); 0.25 cup chopped green onions (Add more for extra flavor.); 1 tsp salt (Adjust according to taste.); 0.5 tsp black pepper (For a bit of heat, consider adding cayenne.)

Okay, so I know what you’re thinking: “Squash? Fritters? Together?” But hear me out, because these Easy Butternut Squash Fritters are about to blow your mind and probably also cover your kitchen in a fine dusting of flour, but that’s just part of the charm, right? They’re crispy, savory little bundles of joy, secretly packed with veggies, and honestly, they’re so good, you’ll wonder why you ever bothered roasting a whole squash when you could be having these golden disks of deliciousness instead. Seriously, ditch the scary giant knife and the struggle; these are your new best friend for a weeknight side, a brunch superstar, or honestly, just a sneaky snack when no one’s looking.

The first time I made these, my husband, bless his ever-hungry heart, walked into the kitchen, sniffed the air, and said, “What’s that… *healthy* smell?” The kids, meanwhile, were already eyeing the batter, convinced it was some new form of pancake. I mean, they’re round, right? Close enough. I had to guard the bowl like it was the last roll of toilet paper in 2020. Then, when they finally hit the plate, crispy and golden, my eldest, who usually thinks anything orange (that isn’t a Cheeto) is suspicious, took a bite. Silence. Then, “Mom, these are actually… really good?” My husband, of course, just quietly devoured his plate, only pausing to ask if there was “more of the dip stuff” (which was just plain sour cream, but whatever makes him happy). The kitchen looked like a flour bomb had gone off, and I had oil splatters on my shirt, but hey, happy eaters, happy life, right? And I only *almost* lost a thumb grating the squash, so win-win!

🧡

MORE OF OUR FAVORITE…

Why You’ll Love This Easy Butternut Squash Fritters

* You’re basically a ninja: These fritters are the stealthiest way to get a serving of veggies into yourself, your kids, or that spouse who thinks “vegetable” is a curse word.
* Crispy, golden perfection: We’re talking edges that snap and a tender, savory interior. It’s like a hug for your taste buds, but a crunchy one.
* Pantry staples, zero fuss: Seriously, you probably have most of these ingredients already. No fancy trips to the obscure health food store required.
* Feels fancy, is not: Impress your dinner guests (or just your cat) with something that looks and tastes like you spent hours, when really, you were probably just binging Netflix.
* Way less intimidating than a whole squash: No wrestling with a giant, unwieldy gourd. We keep it chill around here.

Time-Saving Hacks

– Shortcut that keeps you sane: Grab a bag of pre-cut, frozen butternut squash. Let it thaw, then give it a quick chop or grate. Don’t even try to pretend you’re going to peel and chop a fresh one on a Tuesday night.
– Hack that saves dishes but still looks like effort: Use a cookie scoop or two spoons to drop the batter into the pan. Not only does it make for perfectly uniform fritters, but it also keeps your hands (mostly) clean and means less sticky batter to scrub off later.
– The sneaky “cheat” you always pull when you’re in a rush: Store-bought applesauce or a dollop of Greek yogurt mixed with a squeeze of lemon and a tiny bit of maple syrup. Boom. Instant “fancy” topping with zero effort.

Kitchen Confessions

– The disaster story: The first time I ever made fritters, I got distracted by a rogue toddler trying to feed the dog a crayon and left them on the burner for, shall we say, a *few* extra minutes. They came out looking like charcoal briquettes. We still joke about “Mom’s crispy critters.”
– A silly mistake you or your family made with this recipe: My husband, convinced he was “helping,” once tried to flip a fritter before it was even remotely cooked through. It disintegrated into sad, squashy mush. We had to fish it out like a culinary CSI team.
– Honest admission: the messy part you secretly skip: Grating the squash by hand. Nope. Never again. It’s either the food processor with the grating attachment or the pre-grated stuff from the store. My knuckles have seen enough.

What to Serve It With

These Easy Butternut Squash Fritters are incredibly versatile. They’re amazing with a dollop of sour cream or plain Greek yogurt, maybe with a sprinkle of fresh chives. A little drizzle of maple syrup or honey can also bring out the squash’s natural sweetness for a delightful sweet and savory combo. For a full meal, pair them with a simple green salad, grilled chicken or pork chops, or even a fried egg on top for a truly decadent brunch. Honestly, they’re so good, they can stand on their own as a snack!

✔Tips & Mistakes

Moisture Control: The biggest secret to crispy fritters is squeezing out as much moisture as possible from the grated butternut squash. Wrap it in a clean kitchen towel and wring it out like your life depends on it. Trust me.
Don’t Overcrowd: Give your fritters space in the pan! If you cram too many in, the temperature of the oil will drop, and they’ll steam instead of fry, leading to sad, soggy fritters. Cook in batches if necessary.
Heat it Right: Make sure your oil is properly heated before dropping in the batter. A good test is to flick a tiny bit of water into the pan; if it sizzles immediately, you’re good to go.
Patience is a Virtue: Resist the urge to flip too early! Let the fritters develop a beautiful golden crust on one side before gently turning them. They’ll be sturdier and crispier.
Season Generously: Butternut squash loves salt, pepper, and sometimes a little nutmeg or cinnamon. Don’t be shy with your seasonings in the batter!

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible.

Frequently Asked Questions

Can I use fresh butternut squash, and if so, how should I prep it?

Yes, absolutely! If using fresh, you’ll want to peel it, scoop out the seeds, and then grate it. A food processor with a grating attachment makes this super quick, otherwise, a box grater works too, just watch your knuckles! After grating, give it a good squeeze in a clean kitchen towel to remove excess moisture – this is key for crispy fritters.

My fritters aren’t holding together well in the pan. What am I doing wrong?

Oh, the dreaded fritter crumble! This usually happens if your butternut squash still has too much moisture, or if there isn’t enough binder. Make sure you really squeeze out the liquid after grating. Also, double-check your recipe for the amount of flour/egg – sometimes adding an extra tablespoon of flour or a bit more egg can help, or just let them cook longer on the first side before flipping to form a stronger crust.

Can I make these fritters ahead of time and reheat them?

You bet! These fritters are fantastic for make-ahead. Cook them completely, let them cool, and then store them in an airtight container in the fridge. To reheat, pop them in a toaster oven or air fryer at around 350°F (175°C) for 5-8 minutes until they’re hot and crispy again. The microwave works for speed, but you’ll lose that lovely crispness.

What’s the best way to get really crispy edges on my butternut squash fritters?

Achieving that perfect crisp is all about oil temperature and not overcrowding the pan. Make sure your oil is properly preheated over medium-high heat – you want it shimmering, not smoking. Don’t try to cram too many fritters into one batch; give them space to breathe so the oil temperature doesn’t drop too much. This allows them to fry, not steam!

Can I freeze cooked butternut squash fritters for later?

Absolutely! Cook and cool the fritters completely. Then, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They’ll keep for up to 2-3 months. Reheat from frozen in an oven or air fryer until heated through and crispy.

Loading…