These Butternut Squash Fritters with Sage are by far one of my favourite recipes with butternut squash. Served with a flavoursome Garlic Yoghurt Dipping Sauce, these butternut fritters make for a delicious appetizer, lunchbox snack or side. It might just become your favourite way of eating Butternut Squash as well!
I've been deep diving into different veggie fritters recipes at the moment - they're just such a fun and great way of eating vegetables and are so easy to make.
If you're as into fritters as I am then you might like to try my chickpea flour vegan corn fritters, gluten free and vegan zucchini fritters or my broccoli and sweet potato fritters. All of these fritter recipes are gluten free and dairy free!
Fritters are also perfect to meal prep at the start of the week for a week of yummy lunches! These butternut squash have a delicate sage flavor and a moreish texture.
Why You'll Love This Recipe
You will love these Butternut Fritters because:
- they are SO delicious - crispy outside, soft inside and so flavorsome.
- these fritters are gluten free and dairy free.
- this is a Low FODMAP recipe.
- perfect as an appetizer, healthy snack, side dish or light meal.
To make this easy recipe you only need 6 simple ingredients!
- butternut squash
- fresh sage
- large eggs
- extra virgin olive oil (for frying)
- rice flour
- sea salt
For the Garlic Yoghurt you will need:
- sea salt
- natural coconut yogurt
- fresh garlic
See the recipe card for quantities.
- food processor or box grater
- large skillet or frypan
- large bowl
- paper towel
- large plate
- chopping board
- sharp knife
- egg flip
- small bowl
- measuring cups and spoons
How to Make Butternut Squash Fritters
The best thing about making fritters is just how easy it is! Follow the steps below to see how.
Step 1 - Prepare Butternut Squash
Slice the ends of the butternut squash off. Peel skin by slicing in half across-ways and then begin slicing carefully around the outsides to remove the skin. Cut each piece of squash in quarters lengthways. Remove the seeds and use a hand grater or grater blade in a food processor to shred butternut squash.
Step 2 - Make Squash Mixture
Add the grated butternut squash to a large mixing bowl along with the finely chopped sage, flour, salt and eggs. Use a fork to mix together until well combined.
Step 3 - Fry
Add about 3 tablespoons of olive oil or more to a hot pan on a medium to medium-high heat.
Hint: On a gas stove I would cook on a medium heat, on an electric stove a medium-high heat will work better.
Add a few tablespoons mixture to the hot oil, using a spoon or fork to shape into neat rounds. The cook times can vary between gas and electric cook tops. You can make little fritters or large fritters depending on your preference.
Once golden on the bottom, flip and cook until golden brown on the other side. Transfer to a paper towel lined plate and cook remaining fritters. You may need to add additional oil between batches.
Tip: Lining the plate with paper towel helps to absorb excess oil. To keep fritters warm, heat the oven to 60 degrees Celsius (140 degrees F). Place fried fritters on a parchment paper lined baking sheet and into the oven while you cook the remaining mixture.
Step 4 - Make Yoghurt
To make the garlic yoghurt, add the yoghurt, garlic and salt to a small bowl and stir to combine.
Step 5: Serve
Serve the butternut squash fritters topped with garlic yoghurt and fresh finely sliced sage.
The following ingredient swaps can be made if necessary:
- rice flour - use any other flour of choice such as all purpose flour, almond flour, chickpea flour or buckwheat flour. I would recommend against using coconut flour.
- sage - use any other fresh herb in place of sage.
- yoghurt - your choice of natural yoghurt can be used such as greek yoghurt. Sour cream or vegan sour cream can also be used.
- garlic - use garlic powder in place of fresh garlic or omit for low FODMAP.
Serving Suggestions / Variations
Here are some delicious serving suggestions and variations that you may wish to try.
- serve with poached eggs for a wholesome breakfast.
- sandwich two fritters together along with the garlic yoghurt and smoked salmon.
- add parmesan cheese or cheddar cheese to the batter before frying.
Store these fritters in an airtight container in the fridge for up to 5 days. Reheat in the microwave or eat cold.
- Food Processor or box grater
- Large mixing bowl
- Measuring Cups and Spoons
- Paper towel
- small bowl
- Frypan Skillet
- Egg Flip
- 850 grams butternut squash grated
- 2 tablespoons sage finely chopped plus extra for serving
- 2 large eggs
- ½ cup rice flour
- ½ teaspoon sea salt
- Extra virgin olive oil for frying
- ½ cup natural yoghurt of choice
- 1 clove garlic minced
- ¼ teaspoon sea salt
- To a large mixing bowl add the grated butternut squash, rice flour, eggs, salt and sage. Use a fork to mix until well combined.
- Heat 3 or more tablespoons of extra virgin olive oil in a large frypan or skillet.
- Once the oil is hot, add large spoonfuls of batter. Use the spoon to form into neat rounds. Fry 2-3 fritters at a time, being careful not to overcrowd the pan.
- Once the fritters are golden on the bottom, use an egg flip to flip the fritters over. Fry on the second side until golden brown. Once golden brown, transfer to a paper towel lined plate and repeat these steps until all batter is used.
- To make the garlic yoghurt, add the yogurt, minced garlic and sea salt to a small bowl. Stir to combine.
- Serve the fritters topped with garlic yoghurt and extra fresh sage.
StorageStore in an airtight container for up to 5 days. Reheat in the microwave or eat cold. Store garlic yoghurt in a seperate airtight container in the fridge.
ServingOnly top with garlic yogurt just before serving. See full blog post for more serving suggestions and variations. *nutrient facts are an estimate only.
These crispy butternut squash fritters are so, so delicious and I just know that you and the whole family will love them!
If you make this recipe, please let us know how you went by giving the recipe a star rating and commenting below.