Butternut Squash Fritters Recipe

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By Tabitha Alterman | Sep 28, 2018

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Butternut Squash Fritters make a tasty vegetarian meal.
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  • 6-8 servings



  • 5 cups lightly packed, peeled, and shredded butternut squash
  • 2/3 cup flour
  • 2 large eggs, lightly beaten
  • 1-1/2 tablespoons minced fresh sage
  • 1 to 2 cloves garlic, crushed
  • 1/4 teaspoon salt
  • Dash of pepper
  • Cooking oil
  • Sour cream


  • In a large bowl, combine the squash, flour, eggs, sage, garlic, salt, and pepper, and stir to combine.
  • Place a large skillet over medium-high heat, and add enough cooking oil to liberally cover the bottom. Heat until hot.
  • Drop about 3 tablespoons mixture into a mound in the skillet, and press lightly to flatten and form a round. Repeat twice more, spacing them about 3 inches apart.
  • Cook for 2 to 3 minutes. Flip and cook for another 2 minutes, or until golden. Remove to a plate lined with paper towels to drain. Season with additional salt and pepper, if desired. Keep warm.
  • Repeat cooking process with remaining squash mixture.
  • Serve with sour cream.

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