Easy butternut squash fritters recipe ready in less than 20 minutes. Serve as a side, snack, sandwich filler, or salad topper.
This batch is made with curry powder for a light warm spice, but you can use the base ingredients and play around with any herbs and spices of your choice if you want to mix the flavours up to blend better with whatever you’re serving them with.
NUTRITIONAL INFORMATION
Each batch of this recipe makes 8-10 fritters. The following information is based on half of the recipe per serving. Each serving contains 10g of fibre, 7.6g of protein and 229 calories. Half a batch provides just over a quarter of the recommended daily amount of vitamin C, 40% of your daily vitamin A, 30% of your daily calcium and 3.5mg of iron.
INGREDIENT CHOICES AND SUBSTITUTIONS
Obviously, butternut squash is the main ingredient here, but you can swap for something with a similar texture if you’re in a pinch. Fresh pumpkin or sweet potato would both be great swaps, use the same number of grams as shown for butternut squash and keep all the other ingredients the same in terms of the wet to dry ratio.
HOW TO STORE, REHEAT, AND DOES IT KEEP?
If you wish to freeze them, you can store them for up to one month in the freezer. Prepped batches stored in the fridge will last for up to four days.
To reheat, place them in an oven preheated to 200c (400F) for 8 – 10 minutes, or until piping hot all the way through. If you’ve opted to freeze them, leave them in the fridge overnight and allow them to defrost before attempting to heat.
I’ve opted for oat flour here as I like the neutral taste and don’t find it too drying. You can substitute this for gluten free plain flour if you prefer but start with half a cup and slowly add the rest if you opt for GF plain flour instead. It tends to be drier, so you may need less.
BUTTERNUT SQUASH FRITTERS
Simple lightly spiced butternut squash fritters, serve as a side, use as a sandwich filling, or with a side salad as a light lunch.
This recipe is gluten free, dairy free, soy free, nut free and vegan.
Spiced Butternut Squash Fritters
Simple lightly spiced butternut squash fritters, serve as a side, use as a sandwich filling or with a side salad as a light lunch.
Course Side Dish
Cuisine Other
Keyword Butternut Squash Fritters
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 10 Fritters
Calories 46 kcal
Ingredients
- 200 g butternut squash grated
- 1 fresh chilli died
- 4 cloves garlic diced
- ¾ cup GF oat flour
- 100 ml water
- 1 flax egg
- 1 tsp baking powder
- 1 tbsp curry powder
- Pinch of turmeric
- Pinch of cumin
Instructions
- Heat a non-stick frying pan to medium heat. Add the grated butternut squash and cook for 3-4 minutes.
- In a large mixing bowl, combine the cooked squash and all other ingredients and mix until evenly combined.
- Take a handful of mix and shape into a round, fairly thin patty shape. If you’re struggling to get them to hold their shape, lightly pulse the mixture in a food processor. You’ll see it coming together, but make sure it doesn’t become completely smooth.
- Heat a frying pan to medium heat, lightly oil the pan or add fry spray. Cook for 3-4 minutes on the first side, flip and cook for a further 2-3 minutes on the other side. Repeat until all of your mix is gone, roughly 10 fritters.
