Butternut squash is the ultimate cozy fall side dish. Aromatic and flavorful, this squash is versatile and can be prepared any number of ways. One of our favorite ways is in the form of a fritter. Our recipe for 5-Ingredient Butternut Squash Fritters is quick and easy. Shredded butternut squash is seasoned simply with sage, then formed into a fritter and pan-fried to crunchy goodness.
These butternut squash fritters are also a great way to sneak veggies onto the plates of your picky eaters! Make sure to prepare a big stack of them though, because it’s impossible to eat just one!
Yields: 10 servings | Calories: 101 | Total Fat: 4g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 250mg | Carbohydrates: 15g | Fiber: 2g | Sugar: 2g | Protein: 3g | SmartPoints: 3
- 5 cups butternut squash, shredded
- 2 large eggs
- 1 tablespoon fresh sage, minced
- 2/3 cup flour (we used white whole wheat)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt, more or less to taste
- In a large mixing bowl, combine shredded butternut squash, eggs, minced sage, salt and pepper. Fold in flour and add more if needed in order to hold fritters together.
- Add olive oil to a large skillet over medium heat, and heat until the oil sizzles when a drop of water is added. Drop 1/4 cup of the mixture at a time, making sure to keep the fritters at least 1-inch apart.
- Cook about 2 minutes on each side, or until they are cooked through and golden brown.
- When cooked, transfer them to a paper towel to absorb the excess oil. Repeat the procedure with the remaining mixture.
Adapted from Pinch of Yum.