Butternut Squash Fritters
Learn how to make butternut squash fritters that are golden, cheesy and full of rich, herby flavor perfect for Fall.
Calories: 139kcal
Ingredients
- 4 cups shredded butternut squash roughly 1 small butternut squash
- 1 ½ cup shredded gruyere cheese
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon paprika
- 2 teaspoons mixed herbs your preference such as sage, thyme, rosemary, etc
- 2 large eggs
- ¼ cup red onion finely
- ½ cup ricotta cheese
Instructions
- Peel and shred the butternut squash. You can do this with a vegetable peeler and box grater, but it will take a little while. I find this so much easier when using a food processor with a shredding blade. You can take a peek at the step by step video if you want to see how I did this.
- Combine the shredded butternut squash, shredded cheese, flour, baking powder, salt, paprika, herbs, eggs, red onion and ricotta.
- Stir well until completely combined. The batter will feel quite thick.
- Heat a large skillet over medium heat with add enough oil to cover the bottom of the skillet well (about ¼ inch deep).
- Scoop the batter out and shape into small patties (or just drop them into the skillet if you prefer) I made each fritter roughly ¼ cup.
- Fry in the hot oil approximately 3 minutes on each side or until golden brown on the outside and cooked through in the center.
- Sprinkle with flaky sea salt and fresh herbs.
Video
Notes
Air Fry Option: These fritters are best when fried. However, if you want to air fry them you can preheat the air fryer to 390 degrees F for 3 minutes.
Add the patties to the air fryer where they are not touching. Lightly spray with cooking spray.
Air fry 3-4 minutes, flip when lightly browned, cook an additional 3 minutes until they are cooked through.
Nutrition
Serving: 1(nutrition calculated per fritter | Calories: 139kcal | Carbohydrates: 13g | Protein: 8g | Fat: 6.6g | Cholesterol: 51mg | Sodium: 216mg | Fiber: 1.3g