Butternut Squash Fritters Recipes

5-INGREDIENT BUTTERNUT SQUASH FRITTERS

Steps:

• In a large bowl, combine the shredded butternut squash, flour, eggs, minced sage, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
• Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.

BAKED BUTTERNUT SQUASH FRITTERS

Steps:

• Preheat the oven to 400F° and grease or line with parchment paper a baking pan.
• Peel the butternut squash, chop it in half lengthways, remove the seeds and grate it. Measure 4 cups.
• In a bowl, place the shredded squash, eggs, sage, flour, parmesan, salt* & pepper. Mix well until combined.
• Take a heaping tablespoon of the mixture and form a ball. Place on baking pan and flatten slightly with your hand, so that each piece is about 1/2 inch thick.
• Bake the fritters for 10 minutes, then turn them over and keep baking for a further 10 minutes or until golden and crispy.
• Serve while they're still warm.

BUTTERNUT SQUASH FRITTERS

Steps:

• Peel the butternut squash, chop it in half lengthways and remove the seeds. Grate the squash and weigh out 200g or 2 cups of it.
• Sieve the flour and baking powder into a large bowl. Add the eggs and milk and mix well.
• Stir in the grated butternut squash, spring onion, garlic and herbs and mix well.
• Season to taste with salt and pepper.
• Heat a little oil in a frying pan and add in a heaped tablespoon of the fritter batter. Press down gently with a spatula and repeat until the frying pan is full. I was able to cook 4 fritters at a time in my frying pan but it will depend on the size of yours. I made a total of 8 fritters from the batter.
• Fry the fritters on a medium heat for approximately 3-4 minutes on either side, or until they are golden brown and cooked through.
• Serve immediately with a little creme fraiche or greek yogurt for dipping.

BUTTERNUT SQUASH FRITTERS

Steps:

• Blot excess moisture from Green Giant Veggie Spirals® Butternut Squash with paper towel. Combine butternut squash, flour, Parmesan cheese, eggs, and sage in large bowl. Season with salt and pepper. Stir gently until mixture is just combined.
• Heat 1 tablespoon olive oil in large nonstick skillet over medium heat and cook 4 pancakes (use about 3 tablespoons mixture per pancake), turning once, until pancakes are golden brown, about 6 minutes. Repeat with additional oil and batter.
• Drain pancakes on paper towel-lined plate.
• Serve pancakes with plain Greek yogurt or sour cream, if desired.

BUTTERNUT SQUASH FRITTERS

Steps:

• In a large bowl, combine butternut squash, flour, garlic, eggs, thyme, sage and nutmeg; season with salt and pepper, to taste. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve immediately.

EASY SQUASH FRITTERS

Steps:

• Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
• Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 1/2 to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.