5-INGREDIENT BUTTERNUT SQUASH FRITTERS
It's easier than ever to eat your veggies with this quick and easy recipe for butternut squash fritters made with just 5 ingredients!
Provided by Kelly Senyei
Time 20m
Number Of Ingredients 5
Steps:
- In a large bowl, combine the shredded butternut squash, flour, eggs, minced sage, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
- Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.
Nutrition Facts : Calories 50 kcal, Carbohydrate 9 g, Protein 1 g, Cholesterol 21 mg, Sodium 10 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SQUASH FRITTERS
This is a lovely twist on squash. It is a tasty dish to have with chicken, pork, or just about any type of meat.
Provided by Shannon_Bevis
Categories < 30 Mins
Time 25m
Yield 12 cakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Grate the squash with a cheese grater into mixing bowl.
- Add the cheese, onion and egg.
- Mix together and then add flour until it is almost a dry mix.
- Heat oil in skillet and drop spoon size amounts of mixture into hot grease and take spoon and flatten them to make into shape of pancake.
- Fry until golden brown and sprinkle with salt.
Nutrition Facts : Calories 128.8, Fat 5.2, SaturatedFat 1.2, Cholesterol 93, Sodium 622.5, Carbohydrate 15.6, Fiber 3.1, Sugar 6.1, Protein 7.1
BUTTERNUT SQUASH FRITTERS
If you love potato pancakes but don't want all that starch, give this recipe a try. A fun and easy way to eat your veggies. Starting with Green Giant Veggie Spirals® makes prep a breeze. Enjoy these fritters for breakfast or snack.
Provided by Green Giant
Categories Side Dish Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Blot excess moisture from Green Giant Veggie Spirals® Butternut Squash with paper towel. Combine butternut squash, flour, Parmesan cheese, eggs, and sage in large bowl. Season with salt and pepper. Stir gently until mixture is just combined.
- Heat 1 tablespoon olive oil in large nonstick skillet over medium heat and cook 4 pancakes (use about 3 tablespoons mixture per pancake), turning once, until pancakes are golden brown, about 6 minutes. Repeat with additional oil and batter.
- Drain pancakes on paper towel-lined plate.
- Serve pancakes with plain Greek yogurt or sour cream, if desired.
Nutrition Facts : Calories 225 calories, Carbohydrate 24.5 g, Cholesterol 97.4 mg, Fat 10.9 g, Fiber 1.4 g, Protein 7.7 g, SaturatedFat 2.6 g, Sodium 150.7 mg, Sugar 2.3 g
BUTTERNUT SQUASH FRITTERS
These are easier to make than you think, low calorie, addictive and amazingly crisp-tender! A must-have appetizer for everyone!
Provided by Chungah Rhee
Categories appetizer
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine butternut squash, flour, garlic, eggs, thyme, sage and nutmeg; season with salt and pepper, to taste. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve immediately.
APPLE CIDER-GLAZED CHICKEN THIGHS WITH BUTTERNUT SQUASH FRITTERS
Well, if this dish doesn't scream FALL, then I don't know what does! These crispy fritters are similar to potato latkes, with a sweet and spicy flavor that perfectly complements the rich apple cider glaze on the chicken thighs. It's my idea of a truly comforting meal for a cozy evening at home!
Provided by Carla Hall
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the butternut squash fritters: Place the squash, apple, ginger, egg, breadcrumbs, sage, rosemary, salt and pepper into a large bowl and stir together to combine.
- Heat a large nonstick skillet over medium-high heat and coat the bottom with about 1/4 inch of oil. When the oil shimmers, scoop heaping tablespoons of the squash mixture and drop gently into the oil, pressing with the back of the spoon to slightly flatten. Fry in batches until brown and crisp, about 3 to 4 minutes per side. Drain on a plate lined with lightly crumpled paper towels. Sprinkle lightly with more salt before serving. Makes about 2 dozen fritters.
- For the apple cider-glazed chicken thighs: Heat the oil in a large skillet over medium-high heat. Season the chicken thighs on each side with 1 teaspoon salt and 1 teaspoon pepper, then cook in batches on each side until golden brown, about 5 minutes per side. Remove and set aside.
- Lower the heat to medium and add the onions and 2 sprigs of thyme to the pan. Season with salt, add a little water, and scrape up the browned bits from the bottom of the skillet until the onions are golden and softened, about 5 minutes. Stir in the apple cider, vinegar and the reserved liquid from squeezing out the squash and apple. Simmer until reduced, 5 minutes.
- Remove the thyme leaves from the remaining 2 sprigs of thyme, then finely chop the thyme, parsley, and tarragon. Set aside.
- Whisk the butter into the reduced sauce, then add the chicken thighs back to the pan to warm through for 2 or 3 minutes, coating with the glaze and sprinkling with the fresh herbs. Check that the thighs have reached an internal temperature of 165 degrees F, then serve with the Butternut Squash Fritters.
BAKED BUTTERNUT SQUASH FRITTERS
These healthy butternut squash fritters are crazy delicious and super easy to make, they are crispy on the outside and soft inside. Plus, they are inexpensive, packed with nutrients and baked, not fried!
Provided by Katia
Categories Snack
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400F° and grease or line with parchment paper a baking pan.
- Peel the butternut squash, chop it in half lengthways, remove the seeds and grate it. Measure 4 cups.
- In a bowl, place the shredded squash, eggs, sage, flour, parmesan, salt* & pepper. Mix well until combined.
- Take a heaping tablespoon of the mixture and form a ball. Place on baking pan and flatten slightly with your hand, so that each piece is about 1/2 inch thick.
- Bake the fritters for 10 minutes, then turn them over and keep baking for a further 10 minutes or until golden and crispy.
- Serve while they're still warm.
BUTTERNUT SQUASH FRITTERS
These Butternut Squash Fritters make a delicious and comforting lunch or dinner the whole family will love. They're also a brilliant way to get some veggies into your picky eaters!
Provided by Ciara Attwell @ My Fussy Eater
Categories Main Meal
Time 14m
Yield 3
Number Of Ingredients 9
Steps:
- Peel the butternut squash, chop it in half lengthways and remove the seeds. Grate the squash and weigh out 200g or 2 cups of it.
- Sieve the flour and baking powder into a large bowl. Add the eggs and milk and mix well.
- Stir in the grated butternut squash, spring onion, garlic and herbs and mix well.
- Season to taste with salt and pepper.
- Heat a little oil in a frying pan and add in a heaped tablespoon of the fritter batter. Press down gently with a spatula and repeat until the frying pan is full. I was able to cook 4 fritters at a time in my frying pan but it will depend on the size of yours. I made a total of 8 fritters from the batter.
- Fry the fritters on a medium heat for approximately 3-4 minutes on either side, or until they are golden brown and cooked through.
- Serve immediately with a little creme fraiche or greek yogurt for dipping.
Nutrition Facts : ServingSize 1 Serving, Calories 276, Sugar 4 g, Sodium 487.7 mg, Fat 3.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 50.9 g, Fiber 3.6 g, Protein 12 g, Cholesterol 109.8 mg
SQUASH FRITTERS RECIPE
Follow our step-by-step, photo illustrated recipe for making these delicious Squash Fritters. It's a bit of a twist on regular fried squash and can be made as a side dish or as an appetizer. Just a couple of small squash will go a long way and your family will be asking you to make some more in no time at all.
Provided by Steve Gordon
Categories Side Dishes
Time 25m
Number Of Ingredients 10
Steps:
- Wash squash and pat dry with a paper towel, cut off both ends.
- Peel and chop one small onion, enough to equal 1 cup.
- Grate squash with a box grater, enough to equal 2 cups.
- Break two eggs into a medium sized mixing bowl, whisk with a fork.
- Add grated squash.
- Add chopped onions.
- Add Salt
- Add Sugar
- Add Black Pepper
- Add Baking Powder
- Add Flour
- Heat a skillet to medium heat, add 2 Tablespoons vegetable oil and the butter, let butter melt.
- Drop the squash mixture by spoon into hot skillet, cook about 3-5 minutes on both sides until brown.
- Remove to a paper towel lined plate and let drain.
- Serve warm and enjoy!
More about "butternut squash fritters food"
BUTTERNUT SQUASH FRITTERS - MRFOOD.COM
From mrfood.com
5/5 (2)Estimated Reading Time 1 minCategory Vegetables
- In a large bowl, combine squash, onion, and egg; mix well. Add flour, salt, and pepper and mix until thoroughly combined.
- In a large skillet over medium heat, heat oil until hot. Place about 1/3 cup squash mixture into skillet for each fritter, pressing down lightly with a spatula. Cook 4 to 5 minutes per side, or until golden on both sides. Place on paper towel-lined platter and cover to keep warm. Repeat with remaining squash mixture.
BUTTERNUT SQUASH FRITTERS - FOOD WITH FEELING
From foodwithfeeling.com
4.5/5 (2)Category DinnerCuisine AmericanTotal Time 15 mins
- In a bowl, combine the shredded squash, eggs, thyme, flour and salt & pepper. Mix until combined.
- Taking about 1/4 cup at a time, squeeze out any excess moisture and form the batter into discs.
- In a large skillet, heat about 1 tablespoon of oil until just hot. Add in the fritters and cook for about 3-4 minutes on each side. You want them to be a nice golden brown on each side and starting to get quite crispy around the edges.
BUTTERNUT SQUASH FRITTERS RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 20Total Time 1 hr 15 minsCategory Appetizer
- Mix the Greek Yogurt, herbs, apple cider vinegar, olive oil, and a pinch of salt and pepper in a small bowl. This is the dipping sauce for the fritters. Keep it in the fridge until needed. Any extra is great as a salad dressing!
- Get your frying station ready by heating your oil in a heavy pot. Use a deep-fry thermometer to ensure correct temperature (350°F). Make sure you have this ready before you make the fritter batter.
- On the butternut squash, you could either roast a whole one and then use the extra for a different dish or just use frozen squash. Cook it according to package and then roughly mash it up.
- In a medium bowl, mix Flour, baking powder, and a pinch of salt. In a separate bowl, mix milk, maple syrup, and egg. Mix liquids into dry ingredients and stir lightly to combine. Try not to overmix.
BUTTERNUT SQUASH FRITTERS RECIPE ... - REAL FOOD REAL DEALS
From realfoodrealdeals.com
5/5 (1)Total Time 20 minsCategory Side DishCalories 370 per serving
- In a separate bowl, mix together the eggs, flour, and salt. Pour the egg mixture over the squash mixture, and stir to combine.
- Heat the oil in a large skillet over medium heat. Using a 3 tablespoon scoop (such as an ice cream scoop), place the fritters into the hot pan and press gently to form a patty. Cook for 3 minutes on each side, or until lightly browned. Repeat with the remaining batter. (Yields 12 fritters)
BUTTERNUT SQUASH FRITTERS - EASY VEGAN RECIPES | VEGAN FOOD
From veganinlove.com
Servings 3Estimated Reading Time 1 minCategory Main Course, Side DishTotal Time 45 mins
BUTTERNUT SQUASH FRITTERS WITH CORN - GIRL HEART FOOD
From girlheartfood.com
Ratings 5Estimated Reading Time 7 minsCategory Main CourseTotal Time 50 mins
- Clean your squash. Peel, carefully cut in half, remove and discard seeds (and any shreds inside). Also, at this point, preheat oven to 250 degrees Fahrenheit (to keep fritters warm while you are completing your batches). Note: If you want to reserve the seeds for another use (like roasting for a snack), you can.Note: This recipe yields about 22 fritters, but can easily be halved. See 'Notes' below. You can adjust the serving size in the recipe card.
- Cut squash into chunks and shred with a box grater or food processor fitted with a shredder attachment (the food processor will save time. The box grater will take about 15 minutes or so to shred the squash). Place shredded squash into a large bowl after shredded.
- To bowl with squash, add corn kernels, eggs, salt, black pepper, chives, sage, thyme, cayenne pepper and garlic powder. Mix until well combined.
- Sprinkle over flour, stirring in, about 1/4 cup or so at a time until everything sticks together. I used 1 and 1/4 cups. The amount of flour used may vary, depending on how much squash you have and/or how much moisture it has. Note: You don't want a super tight bind here, but use enough flour that you can scoop up the mixture with an ice cream scoop or 1/4 cup measuring cup from the bowl and place into the oiled pan.
CHEESY BUTTERNUT SQUASH FRITTERS RECIPE | EATINGWELL
From eatingwell.com
Category Vegetarian Thanksgiving Side Dish RecipesCalories 135 per servingTotal Time 50 mins
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper and lightly coat with cooking spray.
- Whisk flour, sage, pepper, baking powder and salt together in a small bowl. Combine squash, Cheddar, scallions and egg in a large bowl. Add the flour mixture to the squash mixture and stir well to coat.
- Scoop 2 generous tablespoonfuls of the squash mixture into a mound on the prepared baking sheet; flatten into a 3-inch round. Repeat with the remaining mixture, making 12 fritters. Lightly coat with cooking spray. Bake, turning once, until crisp and golden, about 25 minutes. Serve with a dollop of sour cream (or yogurt), if desired.
WHOLE30 BUTTERNUT SQUASH FRITTERS - CLEAN EATING
From cleaneatingmag.com
Servings 4Total Time 45 minsCategory Appetizer, Breakfast, Side Dish, SnackCalories 236 per serving
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From withspice.com
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From jamieoliver.com
HOW TO MAKE AIR FRYER BUTTERNUT SQUASH FRITTERS - POOK'S ...
From pookspantry.com
Cuisine AmericanTotal Time 30 minsCategory Side DishCalories 105 per serving
- Grate butternut squash in a food processor or by hand. You should have roughly 6 cups. Set aside.
- Sauté red onion in a pan with a teaspoon or two of olive oil over medium heat for 8 - 10 minutes until soft, if desired. Set aside.
- In a large mixing bowl, combine chickpea flour, chopped parsley, cumin, salt and pepper. Toss to combine.
- Add onion, garlic, egg and butternut squash to the bowl. Toss for a few minutes until onions and butternut squash start to give off a little liquid and form a light batter with the chickpea flour.
EASY SAVORY BUTTERNUT SQUASH OR PUMPKIN FRITTERS
From whereismyspoon.co
Estimated Reading Time 5 mins
- In a bowl mix together flour, salt, eggs, and milk making sure that you have no clumps. Cover the bowl with a kitchen cloth and let on the counter for one hour.
- Peel the butternut squash and grate it roughly. If using Hokkaido pumpkin (red Kuri squash) there is no need to peel it. Chop the parsley. Add both to the batter together with the lemon juice.
- Brush a hot non-stick pan with a little oil. Add 1 tablespoon batter to the pan, level it to get a nice circle, and repeat with 2 or 3 more tablespoons batter, I can fry 4 fritters at a time in my pan.
- Fry for about 2 or 3 minutes on one side, until nicely colored, flip and fry for another minute or so or until nicely colored as well.
LEFTOVER SQUASH FRITTERS WITH TOMATO SALSA | JAMIE OLIVER
From jamieoliver.com
Servings 6Total Time 35 minsCategory LeftoversCalories 158 per serving
- Chop all the tomatoes, some roughly and some finely so you've got a range of shapes and textures, then scrape into a bowl.
- Deseed and finely slice the chilli and trim and finely chop the spring onion, then add to the bowl.
- Squeeze in half the lemon juice.Pick and roughly chop the basil leaves, then add to the tomatoes along with a good pinch of sea salt, some black pepper and a drizzle of oil.
- Mix well.Roughly chop the leftover squash, scrape into a large bowl, then add the ricotta, allspice and a pinch of salt and pepper.Crack in the eggs and whisk to combine, then fold through the flour and baking powder.
BUTTERNUT SQUASH FRITTERS WITH CILANTRO YOGURT RECIPE ...
From realsimple.com
5/5 (3)Total Time 30 minsServings 3-4
- In a small bowl, combine the flour, cumin, turmeric, ginger, ½ teaspoon salt, and several grinds pepper.
- In a large bowl, combine squash and egg and toss with your hands until squash strands are evenly coated. Add the flour mixture and toss until strands are well coated. Add the shallot and garlic and mix to combine.
- Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Drop 3 (1/2 cup) dollops of the butternut mixture into the skillet, spread slightly. Reduce heat to medium-low and cook until edges begin to brown and crisp, 3 to 4 minutes. Carefully flip fritters and press down with the back of a spatula. Cook until crispy, 3 to 5 minutes more. Transfer to a paper towel-lined plate and season with salt. Repeat with remaining 1 tablespoon oil and butternut mixture. Serve hot with yogurt sauce and several grinds pepper.
- Yogurt sauce: Add the yogurt, jalapeño, cilantro, lime juice, olive oil, lime zest and garlic to the bowl of a food processor and pulse until smooth. Season with salt and several grinds black pepper.
BUTTERNUT SQUASH FRITTERS - THE KITCHEN PREP BLOG
From thekitchenprepblog.com
Cuisine AmericanCategory Appetizer
- In a large bowl, stir together shredded butternut squash, grated cheese, egg, garlic, flour and salt. Mix until well-combined.
- Heat oil in a large skillet over medium-low heat. (I like to spray the pan using my oil mister, but you can also simply add oil to pan and swirl to coat.) When hot, scoop the butternut squash mixture by the heaping tablespoon into the pan. Using a fork or spatula, pat each fritter down into a patty.
- Cook the fritters for about 2-3 minutes per side until they're set and no longer wet in the middle. The butternut squash shreds should soften and become tender. Continue until you've used all the mixture.
- Remove from the skillet and plate by adding a piece of prosciutto on top of each fritter and garnishing with a sprinkle of grated cheese if desired. Serve hot or warm.
BUTTERNUT SQUASH FRITTERS RECIPE - CHISEL & FORK
From chiselandfork.com
Ratings 1Category Side DishCuisine AmericanTotal Time 25 mins
- Using a food processor with a grating disc, grate the butternut squash. You can also use a cheese grater.
- Combine the shredded butternut squash, flour, eggs, garlic, sage, pepper and nutmeg in a large bowl.
- Preheat oven to 250°F and place a wire rack on top of a baking sheet. Pour in about 1/4 inch of oil into a large skillet and heat over medium-high heat. Scoop up 1/4 cup of the butternut squash mixture per fritter and drop into skillet. Use a spatula to flatten into discs. When the edges of the fritters are brown and crispy, about 3-4 minutes, flip. Cook for another 5 minutes or until browned.
- Transfer cooked fritters to a paper towel-lined rack to drain and then put on wire rack in oven to keep warm while you cook the remaining fritters. Serve immediately.
BUTTERNUT SQUASH FRITTERS - RECIPES - FAXO
From faxo.com
- In a large bowl, combine shredded butternut squash, flour, eggs, sage, salt and pepper, stirring until mixture is combined. Line a plate with paper towels.
- Generously coat the bottom of a large saute pan with oil; place over medium-high heat. When oil is hot, scoop 3 tablespoon mounds of the mixture into the pan, pressing them lightly into rounds at least 2 inches apart.
- Cook fritters for 2 - 3 minutes; flip once and cook another 2 minutes until golden brown and cooked throughout.
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Estimated Reading Time 1 minCalories 146 per serving
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