Apples for the Teacher

Butternut Squash Fritters


Prep Time: 15 min

Cook Time: 5 Min

Yield: About 15 Fritters



  • 5 cups shredded butternut squash lightly packed (see notes)
  • 2/3 all purpose flour
  • 2 large eggs lightly beaten
  • 1 ½ tbsp minced fresh sage
  • ¼ tsp salt
  • 1/8 tsp pepper
  • Vegetable oil



1.     In a large bowl, combine the shredded squash, flour, eggs, minced sage, salt, and pepper, stirring until mixture is combined.

2.     Line a large plate with paper towels.

3.     Liberally coat the bottom of a large sauté pan with vegetable oil and place over medium-high heat. Once the oil is hot, scoop  3-tablespoon mounds of the mixture into the pan, pressing them lightly into a round shape and spacing them at least 2 inches apart. Cook the fritters for 2-3 minutes on one side then flip and cook for 2 minutes on the other side, until both sides are golden brown and cooked throughout.

4.     Transfer the fritters to a paper towel-lined plate and immediately sprinkle them with salt.

5.     Repeat the scooping process for the remainder of the mixture.

Note: Butternut squash can be peeled then shredded on either the large hole of a box grater or to save time, in a food processor.