Easy Butternut Squash Fritters (Gluten Free, Paleo)
Butternut squash is one of those things I feel like everyone loves. Am I off base with that?
I love it, at least. But I can get in a rut with just roasting it. Roasted butternut squash is delicious, don’t get me wrong — but it’s good for so much more! Like these easy butternut squash fritters, for example. 😋
Flavor pairings for butternut squash fritters
For this recipe we’re pairing up butternut and sage, because they just go so well together. But if you don’t have sage, don’t like sage, or love another herb more, feel free to switch it out for something else!
I kept the ingredient list super simple here because these fritters are the kind of thing I like to make on a whim, without having to make a trip to the store if possible.
Here’s the rundown on these cute little butternut squash fritters:
We’re starting off with a butternut squash, obviously. A small-to-medium size one works well for this recipe.
First things first, you’ll want to remove the butternut squash peel and seeds, and then grate the flesh. I used a cheese grater and was sort of blown away by how much it looked like grated cheddar cheese!
You may be able to run small chunks of the butternut squash through the shredding attachment of a food processor, but I use the cheese grater method.
To keep these fritters gluten free, I used coconut flour. I’m pretty positive that all-purpose flour, whole-wheat flour, or another flour alternative like almond flour will work just as well if you want to substitute.
The shredded butternut squash and coconut flour go into a large bowl along with a little (optional) nutritional yeast or parmesean. Both are super yummy.
Then, in a small bowl, we’re going to whisk together a few eggs with some garlic powder and salt.
The secret to releasing that full-bodied sage flavor
I like to release the flavor of the sage before adding it to the fritter mixture. You can skip this step and just add it on in, but simply sauteing the chopped sage for a minute and then adding it to the mixture, really makes a big difference, IMO.
So once you have everything all mixed together (I used a combination of fork mixing and hands-right-in-the-bowl mixing) it’s time to make the fritters!
Tips for making the best butternut squash fritters
- Heat an oven to about 200 degrees before you start cooking. This way, your first few batches of fritters will have somewhere to stay warm while you finish the rest.
- Heat a large skillet to medium heat to cook (maybe even medium-low). I experimented with medium-high heat and found that the sweet squash browned up faster than I liked.
- A 1/4 cup measuring cup was the perfect size for forming the fritters. Scoop up the mix, plop it into your hand, and then try to tuck the little shreds in a bit before you drop the fritters onto the hot pan.
- I like to sprinkle my fritters with a little extra salt when they’re done and add a dollop of Greek yogurt or sour cream. Avocado and green onion are also super yummy.❤️
Serve these fritters for breakfast with a little bacon or sausage, or as a side for dinner. They’re easy to make and they’re definitely a crowd pleaser!
Easy Butternut Squash Fritters (Gluten Free, Paleo)
Ingredients
- 5 cups grated butternut squash (about 1 small butternut squash)
- 3 eggs
- ¼ cup coconut flour
- 1.5 tablespoons fresh sage, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 tablespoon nutritional yeast or parmesan cheese (optional)
- Olive oil, avocado oil, or coconut oil for frying
Instructions
- Preheat an oven to 200 degrees (to keep the cooked fritters warm as you make the entire batch)
- Peel and de-seed the butternut squash and grate it to get about 5 cups. Add to a mixing bowl along with the coconut flour and optional nutritional yeast or parmesan cheese.
- Crack the eggs into a separate bowl with the salt and garlic powder and whisk to combine.
- Add a little bit of olive oil to a pan and sauté the finely chopped sage over medium-low heat for about 1 minute. Transfer to the mixing bowl with the butternut squash.
- Pour the whisked egg mixture over the squash and mix everything well to combine.
- Add more oil to the pan over medium-low heat, and form the squash mixture into small patties using a ¼ cup measuring cup. Flatten with a spatula and cook for about 3 minutes per side.
- Work in batches until you have cooked all of the fritters, adding more oil to the pan when needed and transferring the cooked fritters to the preheated oven to keep warm while you continue cooking the rest.
- Serve with Greek yogurt or sour cream.
Notes
Egg size can vary, so if your eggs are on the larger size your batter may need a bit of additional shredded butternut and/or coconut flour to get it to the right consistency to form into patties.
7 responses to “Easy Butternut Squash Fritters (Gluten Free, Paleo)”
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I love fritters and I love butternut, but I’ve never put two and two together! This looks delicious!
Thanks Shay!
Will these hold up to freezing after they are cooked?
Hi Marisa,
I’ve never tried freezing them, but I make them all the time and reheat for breakfasts throughout the week! Freezing might affect the texture just a bit, but I’m not sure!
Just made these with almond flour and Parmesan. Tasted great. I served them for breakfast with an over easy egg.
Yum! I need to make these again soon! Glad you liked them 😊
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