Cheesy Butternut Squash Fritters
My favorite way to use up that butternut squash for the season.
We are obsessed with these little fritters because they are so simple to make with only 5 ingredients. Use any cheese you have on hand like shredded mozzarella. Make sure you season the mixture well with your salt and pepper. I have not tried this recipe with other flours, but in my experience it should work with Gluten Free flour, rice flour or oat flour. Should probably also work with almond flour too!
If you like these you will love my:
- No Pasta Butternut Squash Lasagna
- Cheesy Butternut Squash Slices
- Roasted Butternut Squash + Goat Cheese Dip
- Crispy Baked Butternut Squash Strips
- Chunky Butternut Squash + Corn Soup
- Butternut Squash + Kale Lasagna
- Roasted Butternut Squash Salad
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Cheesy Butternut Squash Fritters
Ingredients
- 2 eggs
- 1¾ lbs butternut squash, peeled + grated
- 2/3 cup all purpose flour
- 1/2 tsp each Italian herb blend , garlic powder + onion powder
- salt and pepper to taste
- 1½ cups shredded sharp white cheddar cheese (or mozzarella)
- 2 tbs olive oil
Instructions
- In a large bowl, lightly beat your eggs. Add in the butternut squash shreds, flour, seasonings and salt and pepper to taste and the cheese. Stir until just combined.
- Heat 1 tablespoon olive oil in a large skillet on medium high, and working in two or three batches, spoon about 1/4 cup of the mixture onto the pan. Flatten them out with your spatula and then use it to create a nice round shaped fritter. Cook about 3 minutes per side on medium heat until golden. Transfer to a paper towel lined platter and repeat with the remaining batter.
Notes
Serve with my Lazy Tzatziki.
Nutrition
Calories: 108kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 31mg | Sodium: 79mg | Potassium: 197mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5411IU | Vitamin C: 10mg | Calcium: 104mg | Iron: 1mg
We tried it – we loved it! Thank you so much for this recipe. It was real easy, and we’ll be adding it regularly to our family meals. 👍
Hello Maria! SO happy you tried out the recipe and liked it!! Thanks for the review as well!
Hi Maria, I love butternut squash and want to try this for Thanksgiving appetizers. What is the dip you feature in your video? Thank you! I love you recipes!
Julia
Hi Julia, I used a quick style tzatziki without the cucumber.. its still amazing! I will link below!
https://hungryhappens.net/easy-steak-and-rice-bowls-with-yogurt-sauce/
recipe mentions sharp cheddar and directions mention mozzarella cheese….which one do you use??
Hi Sherry, sorry about that! You can use either one but I used white sharp cheddar here.
These are likely best when eaten fresh, but have you ever made these ahead of time and then reheated them?
Hi Yvonne, Absolutely and they still taste awesome!
on a keto diet… can I cook them in coconut oil?
definitely! use any oil that works for you
Can’t wait to try, dear Greek recipe goddess! What can I sub for the flour? Many thanks!
Hi Anneliesse, thanks so much! You can use any flour that fits into your dietery needs! I would do oat flour or gluten free flour. I’m fairly certain almond flour would work here too. Maybe with an additional egg though! Enjoy!
Do you think I can sub bread crumbs for the flour? Going to make these tomorrow. I really like your recipes: delicious, quick and easy, no weird ingredients that I’m only going to use once.
Hi Gail, its worth a try – i believe it will work! And thank you for the kind message!
Can you freeze the fritters? (After cooking them?)
Hi Sharon, yes you can freeze these!
Can they be frozen?
absolutely!
These were good- I just felt the Italian season was way too overpowering… but then again, I’m not a huge Italian seasoning fan. I almost omitted it and wish I had. I think they would have been so yummy! The cheese is such a great idea as most other recipes I saw didn’t have that in them. Yum!
HI Emily, I didnt use Italian seasoning, I used Italian Herb Blend here. Definitely a difference and I apologize for any confusion in the recipe. I will review it now to make sure it is clear! Thank you!
Can I make a few hours ahead and warm up to serve? If so how best to warm up?
These were delicious! Thank you for the recipe. I used mozzarella and italian seasoning. Next time I’ll try the sharp white cheddar & Italian herb blend (had to google as didn’t know there was a difference). I didn’t have enough butternut so used carrot to fill in. So, So good! My husband wants these added as a breakfast regular now. I’m not a great cook so love it when there’s an easy recipe that comes out this good. The Lazy Tzatziki was delicious as well! Thanks again!