Butternut Squash Fritters
Butternut Squash Fritters have savory, nutty flavors with a hint of sweetness that's so delicious! Just 4 key ingredients is all you need, and these can be ready to serve in less than 20 minutes. They are cooked in a skillet until they are crispy on the outside with a soft and tender center. You'll want these on repeat all season long!
Servings: 10 fritters
Ingredients
- 5 cups butternut squash shredded and lightly squeezed of excess moisture
- 2 large eggs or 2 flax eggs for vegan 2 tablespoons of flaxmeal + 5 tbs water
- 1 tablespoon fresh thyme freshly chopped
- ⅔ cup flour
- ½ teaspoon fine sea salt & freshly ground black pepper
- Olive oil for frying
Instructions
- In a bowl, combine the shredded squash, eggs, thyme, flour and salt & pepper. Mix until combined.
- Taking about 1/4 cup at a time, squeeze out any excess moisture and form the batter into discs.
- In a large skillet, heat about 1 tablespoon of oil until just hot. Add in the fritters and cook for about 3-4 minutes on each side. You want them to be a nice golden brown on each side and starting to get quite crispy around the edges.
- Let cool slightly and ENJOY!
Video
Notes
- Refrigerator: Once cooled, place them in an airtight container in your fridge for 3-5 days.
- Freezer: Once fully cooled, transfer them to an airtight container or resealable bag in a single layer. Make sure to put the date on the container! You can freeze them for up to 2 months.
- Reheat: Thaw overnight in the fridge. Using a tablespoon of oil in a pan, reheat them on both sides until they are warm and crispy! You could also reheat them in the oven or air fryer for a few minutes.
Nutrition
Serving: 1fritter | Calories: 75kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 16mg | Potassium: 272mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7522IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 1mg
