Vegan Butternut Squash Fritters
If you know me, you know I’m enamored with all things fritters. There is something that I’m just drawn to whether it be the name or the fact that you can have endless options with them. My favorite dishes are those that serve as a blank canvas, fritters are one of them and they are just SO EASY!!
I’ve done Cauliflower Fritters, Brussles Fritters, Beet & Carrot Fritters, Jalapeño Corn Fritters, Jalapeño Zucchini Fritters, and now, Butternut Squash!!
Butternut squash has a natural sweetness and pairs perfectly with all things sage and cinnamon. It’s sadly one of those veggies that’s never around once winter is complete, and you just never see recipes. I personally love working with it as you can simply roast it, make a soup, make a sauce, and the list goes on. The hardest thing about this recipe, is simply grated the butternut squash! lol
Typically many of us opt for already peeled and chopped butternut squash. However, if you’re going to make a fritter, you have to break out the peeler and grater and work them arms lol.
What’s fab about this dish, is just everything! It’s quick, easy, fun, festive, affordable, vegan, packs veggies, packs flavor, you can top with whatever you like, it’s perf for fall, perf for entertaining and can easily be made in bulk!!
If you love all things fritters or butternut squash, you have to give this recipe for vegan Butternut Squash Fritters a try!
Why this recipe is great:
Quick
Easy
Affordable
Fun
Festive
Perf for entertaining
Packs veggies and flavor
Can easily be made in bulk
Print
Vegan Butternut Squash Fritters
- Total Time: 20 minutes
- Yield: 6-10 fritters depending on size 1x
Ingredients
Scale
- 3 1/2 tbsp vegan Follow Your Heart egg powder
- 1 cup almond milk
- 1 tbsp vegan butter
- 1 medium size shallot, minced
- 1 tbsp sage, minced
- 2 large cloves garlic, minced
- 5 cups grated butternut squash
- 4 tablespoons flour
- 1/2 tsp baking powder
- 2/3 cup panko bread crumbs
- 2 tsp salt and black pepper to taste
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- oil for frying
Instructions
- In a small bowl combine the egg powder and almond milk. Whisk to remove clumps and set aside.
- In a large skillet add the shallots, sage, garlic, butter, and olive oil. Cook until fragrant, 3-5 minutes.
- In a large bowl add the shallot mixture with the remaining ingredients. Add in the combined vegan egg mixture and combine with hands until you’re able to form patties.
- In a large nonstick pan, add ¼ cup oil and heat over medium heat.
- When the oil is hot, add the cakes and cook them for about 2-4 minutes on each side, or until golden and crispy. *I like to add a little additional Panko to patties right before frying for even more texture! Once cooked, set on top of paper towels to absorb excess oil.
- Serve them immediately or place patties on sheet pan in a 300 degree oven to keep hot until you serve.
- Top with vegan yogurt and sage. You can make crispy sage, by simply frying the leaves for a few seconds. I chose fresh for aesthetics!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1
