Butternut Squash Fritters

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Butternut Squash Fritters made with grated butternut squash, parmesan, fresh sage leaves and other simple everyday ingredients, some delicious bites for a lovely Autumn lunch, a light vegetarian meal with a salad or a nice side dish served with a dip of your choice. They fritters are pan-fried until beautifully golden on the outside, and have a flavourful, textured centre.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Lunch, Main Course

Cuisine: International

Diet: Vegetarian

Servings: fritters

Calories: 55kcal

Author: Daniela Apostol

Ingredients

1 medium-sized butternut squash
2 eggs
4 tablespoon grated parmesan
75 g plain flour (⅔ cup)
1 garlic clove
3 fresh sage leaves
½ teaspoon salt
¼ teaspoon ground black pepper
5 tablespoon vegetable oil

Instructions

Peel, deseed and chop the butternut squash into big chunks.
Grate the chunks onto the large holes of the box grater, I got 500 g (1.1 lb) grated butternut squash.
Add the grated squash to a large mixing bowl together with the flour, peeled and finely chopped garlic and sage leaves, salt and pepper and mix well to combine.
Beat the eggs and add them to the mixture.
Mix well to get a thick paste.
Heat up a tablespoon of oil in a large frying pan set over a medium heat.
Add heaped tablespoons of the mixture, and use the back of a spoon to gently flatten them into 1 cm thickness.
Cook for 3-4 minute per side, until they are golden and cooked through.
Repeat with the remaining ingredients.

Video

Notes

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.

Nutrition