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Butternut Squash Fritters

Butternut Squash Fritters


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Light and flavorful these fritters are a great appetizer with a tangy herb green goddess dressing.MORE+LESS-

Updated March 8, 2017

2

cups mashed butternut squash

3

tablespoons pure maple syrup

1/2

teaspoon baking powder

1

cup milk (any kind will work)

1

quart neutral oil, for frying

1

tablespoon chives, minced

2

tablespoons parsley, minced

1

tablespoon sage, minced

2

tablespoons apple cider vinegar

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  • 1

    Mix the Greek Yogurt, herbs, apple cider vinegar, olive oil, and a pinch of salt and pepper in a small bowl. This is the dipping sauce for the fritters. Keep it in the fridge until needed. Any extra is great as a salad dressing!

  • 2

    Get your frying station ready by heating your oil in a heavy pot. Use a deep-fry thermometer to ensure correct temperature (350°F). Make sure you have this ready before you make the fritter batter.

  • 3

    On the butternut squash, you could either roast a whole one and then use the extra for a different dish or just use frozen squash. Cook it according to package and then roughly mash it up.

  • 4

    In a medium bowl, mix Flour, baking powder, and a pinch of salt. In a separate bowl, mix milk, maple syrup, and egg. Mix liquids into dry ingredients and stir lightly to combine. Try not to overmix.

  • 5

    Fold in mashed butternut squash. Try to be gentle with it.

  • 6

    Drop heaping Tablespoons of batter into 350°F degree oil. Work in batches and cook the fritters until they are nicely browned all around and cooked through.

  • 7

    This should take 6-8 minutes.Remove fritters to a paper towel to drain and season immediately with a pinch of salt. Serve as soon as possible with green goddess dipping sauce!

No nutrition information available for this recipe

More About This Recipe

  • There's an old saying that goes, "Anything fall can be frittered."Ok. Actually, I just made that up. But it's pretty much true! Almost any fall flavor that you can dream up can be made into a fritter.Gourds work especially well in fritter form. Whether it's acorn squash, pumpkin, or in this case butternut squash, it's going to be really tasty when battered and fried.Since most squashes and gourds have a similar texture when cooked, you can pretty much substitute anything you have on hand for the butternut squash in this recipe. You can also use frozen butternut squash if you don't feel like roasting one.Before you make the fritters, you may want to make the dipping sauce ahead of time so it's done and out of the way.The dipping sauce is tangy and herby and has some nice Thanksgiving flavors to it, actually. It's as easy as mixing everything together in a bowl. Whatever you don't use for a dip works great as a salad dressing.One key to making a good fritter batter is to keep the ingredients separate until you are ready to fry. If you let the batter sit for too long, the baking powder will deflate and the batter will get kind of dry.This isn't to say you need to rush, but just start with your dry ingredients, wet ingredients, and mashed butternut squash separated. When mixing the wet and dry, it's okay if there are chunks of butternut squash. In fact, it's probably best if there are some lumps.While frying, it's best to work in batches and try not to overcrowd the pan. Depending on your oil temperature and the size of your fritters, cooking time might vary a bit.Serve these guys as soon as possible with the dipping sauce. Yum!

Butternut Squash Fritters

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I&rsquom SO excited about Butternut Squash Season which we&rsquore welcoming with these Butternut Squash Fritters!

Most recipes that I&rsquove been making these days are things that are easily consumed by a 1 year old child. Things like these fritters have been a big hit with the baby who, at pretty much all meals, just wants to be able to feed herself. She&rsquos happiest when she has food in her hand (like mother like daughter, right?).

Conveniently, I also LOVED these Butternut Squash Fritters and ate the whole batch in a matter of one day&hellip.pretty much by myself :)

I&rsquom thinking about doing a butternut squash week on the blog this fall where I would post a new BNS recipe each day. I have several friends that do similar weeks with other things such as pumpkin, muffins, cookies, etc. and it&rsquos just something that seems really fun! Plus, there&rsquos no such thing as too much butternut squash and I most certainly need more of it in my life right now.

Are you in for Butternut Squash Week in October.


Butternut Squash Fritters

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If you're tired of serving the same ol' side dishes every fall, then you've got to give our Butternut Squash Fritters a try. Fried until golden and crispy, there's no way anyone can resist having one. or two. And they're even better if you drizzle a little syrup over them!

What You'll Need

  • 5 cups shredded butternut squash (see Note)
  • 1 / 2 cup finely chopped onion
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 / 2 teaspoon black pepper
  • 3 tablespoons vegetable oil

What to Do

  1. In a large bowl, combine squash, onion, and egg mix well. Add flour, salt, and pepper and mix until thoroughly combined.
  2. In a large skillet over medium heat, heat oil until hot. Place about 1/3 cup squash mixture into skillet for each fritter, pressing down lightly with a spatula. Cook 4 to 5 minutes per side, or until golden on both sides. Place on paper towel-lined platter and cover to keep warm. Repeat with remaining squash mixture.

Notes

  • First, peel the butternut squash with a vegetable peeler, then use a hand grater or food processor to shred it.
  • If you need a little help cutting your butternut squash, feel free to ask someone in the Produce Department of your grocery store. They will typically be able to cut the squash in half for you.
  • Looking for more ways to cook with butternut squash? Click here to view Our Best Butternut Squash Recipes.
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Ratings & Comments

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Oh, yes . I want to eat these with every meal. I love squash and never had them this way before. Potato pancakes have nothing on these fritters. Ooh it's so good

This is such a great way to make squash. I really enjoyed the texture, and the flavor is good too. They aren't bad once they reach room temperature, but I highly recommend serving them right way so you get that crunchiness. Good recipe!

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Butternut Squash Fritters

COOK TIME: 4 minute batches (roughly three of them)

Butternut Squash (3 cups when shredded. I shredded half of my butternut squash to get the 3 cups

Grade A Maple Syrup (1 tablespoon)

Ground Cinnamon (1/2 teaspoon)

Ground Nutmeg (1/4 teaspoon)

Vegetable Oil (roughly 3 tablespoons for coating the bottom of your frying pan)

Food Processor (or box grater for shredding your butternut squash)

Metal Spatula (I used a slotted one)

1. TO MIX YOUR FRITTER BATTER. in your medium mixing bowl, use your fork to mix together your shredded butternut squash, flour, and beaten egg.

Season with salt and pepper.

Add maple syrup, cinnamon, and nutmeg. Mix it all together.

2. TO MAKE YOUR FRITTERS. coat the base of your frying pan with a thick layer of vegetable oil.

Over high heat, heat your oil. To test if it’s ready, drop a single shred of butternut squash on it. When it sizzles it’s ready.

Use your slotted spoon to scoop roughly 1/4 cup scoops of your butternut squash mixture into your oil. I like to fry two at a time. It gives me room to maneuver while also not cooling the oil’s temperature too dramatically. Also, FYI, They won’t spread, so don’t worry about them being too close.

Let them cook until the underside has some light browning—about 2 minutes. NOTE. later batches will cook faster than the earlier ones. There’s less oil in your pan and it gets hotter and hotter so keep a watchful eye.

Use your spatula to carefully flip your fritter (I say carefully because if you flip too hard it may cause your hot oil to splash) and repeat the fry on the opposite side—roughly 2 more minutes.

Use your spatula to transfer your fritters to your paper towel lined plate. The paper towel will absorb any extra oil.

Repeat this process for all of your fritters.

Serve hot (though really they are delicious at any temperature). Ooh, also, if you’re a dipper, try dipping it in maple syrup—SO GOOD!


Butternut Squash Fritters Tips

The squash doesn’t need to be pre-cooked. Simply grate it with a hand grater or food processor, then stir it together with the other ingredients.

You can save a little time by buying peeled squash, but it’s less expensive to buy a whole squash and peel it yourself. Just make sure to use a sharp knife to cut through it.

Diced pecans add a nice flavor and texture to these butternut squash fritters. You can add a little chili powder or hot sauce if desired, and adjust the salt to your tastes.

Check out this short video to see the easy process behind these butternut squash fritters:



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