Butternut Squash Fritters

Ingredients overview

• butternut squash - from one medium-sized squash I got 500 g grated squash, and that was enough to make 15 fritters
• eggs - they are the binding agent, you need their moisture to keep the fritters together, or they will crumble
• parmesan - adds a nice sharpness and saltiness to the fritters, be generous with the amount used, the more, the tastier
• sage leaves - you can use dried sage too, but the fresh one is a lot more flavourful and adds instant flavour to the fritters
• salt & black pepper - a good amount of black pepper adds a nice heat, the parmesan is already salty, so you won't need a large amount of salt
• garlic - I chose raw garlic, for its pungency, garlic granules can be used too, don't use too much, as it can easily overpower the other ingredients
• flour - I used plain flour, it does the job nicely and it helps bind the ingredients well
• vegetable oil - for frying, the fritters don't need to be deep fried, so there is not need for a lot of oil, 1 tablespoon per batch is more than enough

Step-by-step photos and instructions

• peel, deseed and cut the butternut squash into large chunks that are easy to grate on the large holes of the box grater
• add the grated squash to a large mixing bowl together with the peeled and finely chopped garlic, sage leaves, grated parmesan, salt and pepper
• give everything a good mix
• beat the eggs well, then add them to the dry ingredients
• use your hands to mix everything into a paste
• heat up a large non-stick frying pan over a medium heat
• add heaped tablespoons of the mixture to the pan, flattening them gently with the back of a spoon
• cook for 3-4 minute per side
• transfer to a plate line with kitchen paper, and repeat until all the mixture has been used up

Expert tips

Unlike courgettes, which release a lot of moisture when they are grated, butternut squash is a lot drier, so it can be used straight away, without having to squeeze out any excess liquid.

The mixture needs to be moist enough to keep a good shape, but not so wet that it spreads in the pan like a pancake. If necessary, add extra flour, starting with one tablespoon at a time.

Make the fritters an even thickness, flatten each fritter to a thickness of 1 cm so they can cook through and soften the squash nicely. The fritters will still have a slight bite to them, without feeling raw or undercooked.

Do not overcrowd the pan, 3 maximum 4 fritters at a time, depending on the size of the pan. This is particularly important so the fritters can maintain a good cooking temperature, but it will also make turning them easier.

Keep the heat on medium or low to medium, if the heat is too high, the outside will brown quickly, before the squash had a chance to soften, which will result in undercooked fritters.

Serving suggestions

We served the fritters with tzatziki, which I made with one cup of Greek yogurt, 2 tablespoons of olive oil, quarter of an English cucumber (grated and liquid squeezed), a minced garlic clove and ground black pepper.

You can also just them with plain (Greek) yogurt or sour cream, or any dip of your choice. As a lunch, it can be served with a nice salad on the side, or topped with a fried or poached egg.

Other butternut squash recipes