Butternut Squash Fritters

These butternut squash fritters are tender on the inside, crispy on the outside, and full of bold flavor.

Butternut Squash Fritter Ingredients

Here are the simple ingredients you’ll need to make this homemade butternut squash fritter recipe:

• Shredded butternut squash: Shred your own butternut squash or buy pre-shredded butternut squash at the store.
• Sharp white Cheddar: You’ll need a cup of shredded sharp white Cheddar.
• Flour: All-purpose flour gives the fritters structure and helps them crisp up nicely.
• Eggs: Two lightly beaten eggs add moisture and help bind the fritters together.
• Seasonings: Season the butternut squash fritters with fresh thyme, salt, and ground black pepper.
• Oil: Fry the butternut squash fritters in vegetable oil.

How to Make Butternut Squash Fritters

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make butternut squash fritters:

1. Mix all the ingredients (besides the oil) in a bowl.
2. Drop batter in portions into the hot oil and flatten the mounds into circles.
3. Cook until golden on each side.
4. Sprinkle the fritters with salt and serve warm.

Test Kitchen Tips

This recipe was developed in our test kitchen. Check out some tips and tricks from culinary experts that might make the cooking process easier:

• Recipe developer Sarah Brekke recommends serving these fritters with yogurt, sour cream, or homemade ranch dressing.
• Sarah used the coarse shredding blade on her food processor to shred the butternut squash. A box grater will also work, she says, but the shreds will be shorter and likely thinner (the squash is hard and can be a challenge to shred by hand).
• Serve these butternut squash fritters for brunch or as a side dish for lunch or dinner.

How to Store Butternut Squash Fritters

Store your leftover butternut squash fritters in an airtight container lined with paper towels in the refrigerator for up to five days. Reheat in the oven to re-crisp them.

Editorial contributions by Corey Williams