butternut squash fritters

These butternut squash fritters require just 3 main ingredients: butternut squash, flour, and parmesan cheese! We are, of course, spicing them up with herbs and spices, and serving them with a simple lemony yogurt sauce. This is one of my favorite ways to use up leftover butternut squash in the fall!

Butternut Squash Fritters

butternut squash (about 1 pound)

chickpea flour (or any)

Parmesan cheese (about 1 ¼ ounce)

onion powder

smoked paprika

rosemary

garlic powder

salt

black pepper

Tablespoons olive oil (divided (approximately, more or less as needed))

yogurt

chives

lemon juice

Optional: a bit of harissa or hot sauce

Wash & peel the butternut squash, and using a food processor or cheese grater, shred until you get 4 cups, which is about 1 pound (16 ounces). Grate the Parmesan cheese until you have about ½ a cup.

Add the shredded squash to a large bowl along with the chickpea flour, Parmesan cheese, onion powder, smoked paprika, garlic powder, salt, and pepper.

Stir well to combine. The mixture will look a bit dry, but I promise it will work! If you’re unsure, you can add an egg, but I much preferred the flavor without an egg.

Heat a large skillet to medium-high heat. Ensure it is quite hot, then add some olive oil (about 2-3 teaspoons) and swirl it around. Scoop the squash mixture into approximately ¼-cup sized fritters and form them with your hand by just pressing them together. (This should be easy!) Then place them onto the hot skillet, with plenty of room between them. Cook for about 2-3 minutes on each side, or until nicely golden brown.

Remove them to a paper-towel lined plate or tray. Continue in batches until all of your fritters are cooked, adding more oil to the pan as needed. Adjust the heat up and down as needed until you’re getting perfectly cooked fritters!

For serving, I like to mix together the yogurt, some chopped chives, and lemon juice to dollop on top. You can also top with Harissa, Georgian Adjika sauce, or Sriracha! Sprinkle with chopped chives for presentation&#39;s sake, and enjoy!

Crispy Butternut Squash Fritters with cheddar are easy to make, packed with flavor, and perfect as a snack or light dinner! 15 minutes.

butternut squash (peeled and grated, 400 grams)

all-purpose/plain flour (60 grams)

eggs

milk (120 milliliters)

cheddar cheese (50 grams)

garlic

sage

½ teaspoon each salt and pepper

In a large bowl, whisk together the flour, eggs, and milk.

Stir the cheese, garlic, sage, salt and pepper into the batter. Then, fold in the shredded butternut squash until everything is well combined.

Heat 1-2 tablespoon of oil in a large skillet over medium heat. Once hot, drop spoonfuls of the butternut squash mixture into the pan and gently flatten them with the back of the spoon to form small fritters.

Cook each butternut squash fritter for about 3-4 minutes on each side until they are golden brown and cooked through.

Be careful not to overcrowd the pan. Cook in batches if necessary.

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Butternut Squash Fritters

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Top 2 butternut squash fritters recipes from across the web

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Butternut Squash Fritters

Butternut Squash Fritters

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