Chock full of goodness, these butternut squash fritters are incredibly easy and tasty! With pops of sweetness and texture from fresh corn and plenty of herbs, these homemade fritters are sure to be a favourite in your home as it is ours.
If you’re a fan of butternut squash, then these butternut squash fritters (or butternut squash cakes) are a must try!
They’re super squash forward with pops of fresh corn for sweetness and texture.
I especially love these in late summer/fall. When I’m not enjoying butternut squash soup, these are regularly on the menu.
You don’t have to pre-cook the squash or anything…just shred, combine with the other fritter ingredients and pan fry.
They’re delicious on their own for any meal of the day, especially for breakfast with a poached egg on top. Talk about a yummy treat!
Why We Love Butternut Squash Fritters
- Made with wholesome ingredients
- Great way to use seasonal produce
- Easy to prepare
- Great for meal prep
- The recipe yields quite a bit, but can easily be halved
- Of course, they taste delicious!
How to Make Them
Full details on how to make these butternut squash fritters are in the recipe card below, but here are the basics:
- Combine all your ingredients in a large bowl (expect flour and frying oil) and mix to combine.
- Gradually stir in your flour.
- Everything is good to fry when it binds together.
- Scoop the batter into an oiled pan.
- Use a spatula to flatten the fritters. There’s nothing fancy here; these fritters are rustic and not perfectly round and that’s completely ok!
- Fry on both sides until golden brown and outside and cooked throughout.
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Can I Use a Food Processor?
I shredded the butternut squash with a box grater and got quite the work out. It wasn’t hard work, just tedious, and took me about 15 minutes or so.
If you want to shave off time, definitely use a food processor fitted with the shredded attachment here.
More Tips and Variations
This fritter recipe yields quite a bit (about 22 butternut squash cakes, give or take). You can easily half the recipe if you like.
Speaking of halving the recipe, rather than mess around with trying to use half an egg, just use two and add enough flour until everything sticks together.
The quantity of flour you use may vary slightly depending on how much squash you have/the moisture level. You just want them to be able to bind/stick together.
If you don’t have fresh corn, use well drained canned corn instead.
Green onion is a great substitute for chives, if that’s what you have on hand.
Mix up the spices! Go a slightly different route and try a little smoked paprika or chipotle powder and cumin instead of sage and thyme.
Make It A Meal!
Serve these butternut squash fritters with any of these:
More Easy Squash Recipes You May Enjoy
- Vegetarian Stuffed Spaghetti Squash – This veggie packed meal combines perfectly cooked squash with pasta sauce, mushrooms, kale and plenty of melted mozzarella cheese. Total comfort food!
- Roasted Acorn Squash Crostini – A fun (and colourful) fall appetizer, perfect for entertaining.
- Stuffed Acorn Squash – Filled with rice and topped with an egg and crispy bacon, this squash recipe is delicious for any meal of the day.
- Pumpkin Soup – Canned pumpkin combined with spices and coconut milk…so incredibly easy and yummy!
Hope you love this easy butternut squash recipe as much as we do!
Until next time, take care and chit chat again soon,
Make these butternut squash fritters? That’s awesome! Love it if you left a comment below. Many thanks!
Butternut Squash Fritters
- 10 cups butternut squash (a squash about 3 pounds, 6 ounces before peeling or 3 pounds after peeling and seeds removed)
- 2 cups corn kernels (2 ears of corn)
- 3 large eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 tablespoon fresh chives , minced
- 2 tablespoons fresh sage , minced (or 2 teaspoons dried sage)
- 1 tablespoon fresh thyme , minced (or 1 teaspoon dried thyme)
- 1 teaspoon cayenne pepper powder (less if you aren't a fan of spice)
- 1 teaspoon garlic powder
- 1 1/4 cup all purpose flour , approximately (you'll need enough so that everything binds/sticks together. Also, equates to about 20 tablespoons).
- 1/3 cup olive oil (approximately. For frying (about 1 tablespoon per batch))
- Clean your squash. Peel, carefully cut in half, remove/discard seeds (and any shreds inside). Also, at this point, preheat oven to 250 degrees Fahrenheit (to keep fritters warm while you are completing your batches). Note: If you want to reserve the seeds for another use (like roasting for a snack), you can.Note: This recipe yields about 22 fritters, but can easily be halved. See 'Notes' below. You can adjust the serving size in the recipe card.
- Cut squash into chunks and shred with a box grater or food processor fitted with a shredder attachment (the food processor will save time. The box grater will take about 15 minutes or so to shred the squash). Place shredded squash in a large bowl after shredded.
- To bowl with squash, add corn, eggs, salt, pepper, chives, sage, thyme, cayenne pepper and garlic powder. Mix to combine.
- Sprinkle over flour, about 1/4 cup or so at a time until everything sticks together. I used 1 and 1/4 cups. The amount of flour used may vary, depending on how much squash you have/how much moisture it has. Note: You don't want a super tight bind here, but use enough flour that you can scoop up the mixture with a ice-cream scoop or 1/4 cup measuring cup from the bowl and place into the oiled pan.
- Fry fritters in batches (about 4 to 5 in the pan at a time). In a 12-inch non stick pan on medium low to medium heat, add 1 tablespoon of oil.
- Drop each fritter into pan (I used a round ice-cream scoop, about 1/4 cup or so for each fritter). Gently press down with a spatula to flatten slightly.
- Fry about 2.5 to 3 minutes on each side or until golden brown brown on the outside and cooked through. Note: As you are cooking your batches, your pan may get hotter. Just watch your fritters so they don't burn and adjust your heat accordingly.
- Drain on a paper towel lined plate, should you wish. You can transfer cooked fritters to a sheet pan in preheated oven to keep warm, if you like, while you are cooking your batches. Add more oil, as necessary, to your pan as you are frying your batches.
- Garnish butternut squash fritters with more fresh herbs (optional) and enjoy as is or with sour cream or yogurt. Store leftovers in a covered container in the fridge and enjoy within 3 to 4 days. Leftovers can gently be reheated in a non-stick pan.
- This fritter recipe yields quite a bit (about 22 butternut squash cakes, give or take). You can easily half the recipe if you like.
- Speaking of halving the recipe, rather than mess around with trying to use half an egg, just use two and add enough flour until everything sticks together.
- The quantity of flour you use may vary slightly depending on how much squash you have/the moisture level. You just want them to be able to bind/stick together.
- If you don’t have fresh corn, use well drained canned corn instead.
- Green onion is a great substitute for chives, if that’s what you have on hand.
- Mix up the spices! Go a slightly different route and try a little smoked paprika or chipotle powder and cumin instead of sage and thyme.