Butternut Squash Fritters
This easy recipe for roasted butternut squash fritters with spiced yogurt makes a crispy, golden brown appetizer or side dish that's perfect for Thanksgiving or any fall meal. The chickpea flour batter keeps them light and creamy inside with a satisfying crunch on the outside.
I love a veggie fritter, and these are a great way to highlight fall flavor. They make a lovely Thanksgiving side dish, but I also serve these little fritters as a light dinner with salad.
I especially love that they're made with chickpea flour, similar to farinata or panelle, instead of all-purpose flour. It gives a crisp, airy texture and enhances the nutty flavors of the squash.
The shredded butternut and thinly sliced onions are par-cooked in a hot oven to release liquid so the fritters don't get soggy.
Then, they're combined with simple ingredients like egg, black pepper, baking powder and a touch of cornstarch to create a sturdy fritter batter.
The spiced yogurt dip adds earthy notes and tang from garlic powder, cumin, coriander, smoked paprika and lemon juice.
You can also serve them with sour cream, hot sauce or try them with fresh sage or rosemary and parmesan cheese sprinkled on top!
Want more butternut squash recipes? Try these sweet and tangy roasted butternut squash with goat cheese and hazelnuts, hearty butternut squash frittata, or these cozy turkey pot pies with bacon and butternut squash.
Why This Recipe Works
- Highlights seasonal butternut squash for the best fall flavor.
- Versatile fritters work as an appetizer, side or light meal.
- Easy to prep ahead and reheat while staying crispy.
- Chickpea flour and cornstarch create a perfect crunch.
- Adaptable spices let you customize both fritters and yogurt sauce.
Ingredient Notes
Butternut squash - Look for firm squash with no soft spots. Shredded butternut works best, and you can use a box grater or food processor with a grater blade to save time. Honeynut squash, acorn squash, kabocha or calabaza pumpkins are great substitutes. Sweet potatoes work too or even white potatoes if you prefer.
Onion - Thinly sliced yellow onion adds sweetness. Roasting first removes moisture so it doesn't weigh down the fritter batter.
Chickpea flour - A naturally gluten-free flour that gives crisp texture. This fritters recipe was designed specifically to use chickpea flour, so do not substitute anything else.
Olive oil - A staple ingredient here, used for both roasting and frying in hot oil. Swap in additional oil like avocado oil. See my guide to Italian olive oil.
Spices - Garlic powder, cumin, and coriander add earthy notes. Adjust to taste. Check my pantry guide to Italian herbs and spices.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Food processor with grater blade
- Box grater
- Large bowl
- Baking sheet
- Parchment paper
- Large skillet
- Small bowl
- Paper towel
Step by Step Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Toss grated butternut and onions with 1 tablespoon of oil, then spread into a single layer. Bake for 15 minutes, until just softened, then let cool.
Pro Tip: Use the food processor with a grater attachment or a box grated for quick prep of the squash and a mandoline to make super thin, even slices of onion.
- In a large bowl, combine the dry ingredients: chickpea flour, cornstarch, baking powder, salt, and black pepper. Stir in the cooled vegetables, egg, and ¼ cup water until a thick fritter batter forms.
- Heat a large skillet over medium-high heat and add about 3 tablespoons olive oil. Scoop the batter with a ¼ cup measure (not completely full), place in the hot oil, and flatten slightly. Cook over medium heat until golden brown, flip, and cook the other side until crisp. Repeat with the remaining mixture, adding additional oil as needed.
- Drain on a rack lined with paper towel and keep warm in a hot oven while you make the yogurt.
- In a small bowl, combine yogurt, garlic powder, cumin, coriander, smoked paprika, salt, and lemon juice. Mix until smooth.
- Serve the butternut fritters hot with spiced yogurt on the side.
Pro Tip: For a lighter cooking method, try baking with a light coat of oil in an air fryer until crisp.
Tips for Success
- Roast vegetables first to reduce water and prevent soggy fritters.
- Fry in batches without crowding to maintain hot oil and even cooking.
- Keep fritters warm in the oven so they stay crispy but not greasy.
- Always taste the batter and sauce, and adjust seasoning if necessary.
Variations
- Swap squash for white potatoes, sweet potatoes or parsnips.
- Mix in parmesan cheese, fresh herbs or spring onion for extra flavor.
- Bake in an air fryer instead of pan-frying for lighter, but still crispy butternut fritters.
- Add a pinch of cayenne for a bit of heat.
Serving Suggestions
Serve these delicious butternut fritters as a snack, appetizer, or side dish with dipping sauces like a spicy Creole remoulade sauce, cool tzatziki, or tangy jalapeño hot sauce.
They're a great way to use leftover butternut squash and can also be topped with parmesan cheese, fresh sage, rosemary, thyme or even paired with a salad for a light dinner.
How to Store and Reheat
Cool the fritters, then store in an airtight container in the fridge for up to 3 days. The yogurt sauce can be kept in a small bowl, covered, for 3 days.
The fritters also freeze well for up to 3 months. Reheat in a 350°F hot oven until crispy.
The yogurt sauce can be kept in a small bowl, covered, for 3 days.
FAQs
You can, but chickpea flour gives better texture and crispier results and you may need to adjust the quantities to achieve the correct texture.
Yes, fry them, cool, and store in an airtight container. Reheat in a hot oven or toaster to restore crispiness.
Use medium-high heat, don't use too much oil and avoid crowding the pan. Drain on paper towel after cooking.
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Butternut Squash Fritters with Spiced Yogurt
Ingredients
For the Fritters:
- 1 butternut squash (about 2 lbs) peeled, seeded and grated
- 1 medium-large yellow or sweet onion halved, peeled and sliced as thin as possible
- 4 tablespoons olive oil divided
- ¾ cup chickpea flour
- 2 tablespoons corn starch
- 1 teaspoon baking powder
- 1 teaspoon salt
- freshly ground black pepper to taste
- 1 egg
- flaky sea salt such as Maldon, for sprinkling
For the Spiced Yogurt:
- ¾ cup whole milk Greek yogurt
- 1 small garlic clove very finely minced
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 2 teaspoons lime juice
Instructions
- Preheat the oven to 350°F and line a sheet pan with parchment paper.
- Toss the butternut squash and onions with 1 tablespoon of olive oil, then spread them evenly on the prepared sheet pan. Bake for about 15 minutes, until just starting to soften. Let cool slightly.
- In a large bowl, combine the chickpea flour, cornstarch, baking powder, salt, and black pepper. Add the butternut squash, onions, egg, and ¼ cup water. Mix until a tight batter forms and everything is well combined.
- Heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Use a ¼-cup measure (not filled to the top) to scoop batter into the pan. Flatten each slightly with the back of the cup. Cook 3-4 fritters at a time, making sure not to overcrowd the pan. When the edges turn golden, flip and cook the other side until browned. Repeat with the remaining batter.
- Transfer the fritters to a wire rack set over a sheet pan to drain. Sprinkle with flaky sea salt. Keep warm in the oven (still at 350°F) while you make the yogurt.
- In a small bowl, whisk together the yogurt, garlic, cumin, coriander, smoked paprika, salt, and lime juice until smooth. Transfer to a serving bowl.
- Remove the fritters from the oven and arrange on a platter. Serve right away with the spiced yogurt on the side.
Notes
- Use the food processor with a grater attachment or a box grated for quick prep of the squash and a mandoline to make super thin, even slices of onion.
- Roast vegetables first to reduce water and prevent soggy fritters.
- Fry in batches without crowding to maintain hot oil and even cooking.
- Keep fritters warm in the oven so they stay crispy but not greasy.
- Always taste the batter and sauce, and adjust seasoning if necessary.
Nutrition
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Can these be made in an air fryer?
They can be reheated in an air fryer, but they won't turn out quite right otherwise.
I'm looking forward to making these as an addition/alternative to potato latkes for Hanukkah in early December. Just wondering... is that fresh thyme on some of the photos?