Butternut Squash Fritters with Garlic Yogurt Sauce
Every fall, when butternut squash starts appearing at the markets, I look for creative ways to go beyond roasting it. One of my favorite discoveries is these butternut squash fritters with garlic yogurt sauce—crispy on the outside, tender inside, and bursting with autumn flavor. I first made them during a family gathering when we wanted a lighter appetizer that still felt comforting. Paired with a tangy garlic yogurt sauce, these fritters strike the perfect balance of cozy and refreshing. They’re versatile enough to serve as a snack, side dish, or even a vegetarian main, and they always disappear quickly from the table.
How to Make Butternut Squash Fritters with Garlic Yogurt Sauce
Ingredients
For the fritters:
- 2 cups grated butternut squash (about 1 small squash)
- 1 small onion, grated
- 2 eggs, lightly beaten
- 1/2 cup chickpea flour (or all-purpose flour)
- 1/4 cup chopped parsley
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3 tbsp olive oil (for pan-frying)
For the garlic yogurt sauce:
- 1 cup plain Greek yogurt
- 1 clove garlic, finely grated
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt, to taste
Instructions
- Place grated butternut squash and onion in a clean kitchen towel. Squeeze out excess liquid to prevent soggy fritters.
- In a mixing bowl, combine squash, onion, eggs, flour, parsley, cumin, paprika, salt, and pepper. Mix until a thick batter forms.
- Heat olive oil in a large skillet over medium heat. Drop 2–3 tablespoons of batter per fritter, flattening slightly with a spatula.
- Cook 3–4 minutes per side until golden brown and crisp. Transfer to a paper towel–lined plate.
- For the sauce, whisk yogurt, garlic, lemon juice, olive oil, and a pinch of salt until smooth.
- Serve fritters warm with garlic yogurt sauce on the side for dipping or drizzling.
Tips for Success
- Drain well: Removing liquid from squash and onion is key for crispy fritters.
- Batch cooking: Keep cooked fritters warm in a 200°F oven while finishing the rest.
- Flour swaps: Chickpea flour makes them gluten-free and adds nuttiness, but you can use oat or all-purpose flour.
- Meal prep: Sauce can be made up to 3 days in advance.
- Add-ons: Fold in crumbled feta or grated Parmesan for extra richness.
Why These Butternut Squash Fritters Work
These fritters are a delicious way to enjoy the subtle sweetness of butternut squash in a savory format. The warm spices—cumin and paprika—highlight its natural flavor, while the garlic yogurt sauce cuts through with tang and freshness. Nutritionally, butternut squash is packed with vitamin A and fiber, while Greek yogurt provides protein and probiotics. This recipe is naturally vegetarian and can be easily adapted to gluten-free diets. It’s hearty enough for dinner yet light enough for appetizers.
Nutrition, Substitutions & Storage
| Category | Details |
|---|---|
| Calories (per serving, 3 fritters + sauce) | ~220 kcal |
| Substitutions | Use sweet potato instead of squash; replace yogurt with tahini sauce for dairy-free option |
| Storage | Refrigerate up to 3 days; reheat in oven at 350°F until crisp |
| Freezer | Freeze cooked fritters for up to 1 month; reheat directly from frozen |
Autumn Appetizer Idea: Butternut Squash Fritters with Yogurt Dip
Forget heavy fried snacks—these fritters are light yet flavorful, making them perfect for fall gatherings. The garlic yogurt sauce adds a Mediterranean touch, making them a healthier alternative to creamy dips or fried sides.
Cozy Vegetarian Side Dish: Crispy Butternut Squash Patties
If you’re looking for a new vegetarian main or side, these squash patties fit beautifully. Serve them with a grain salad, roasted vegetables, or tucked into pita bread with extra yogurt sauce for a satisfying meal.
FAQs About butternut squash fritters with garlic yogurt sauce
1. Can I bake the fritters instead of frying?
Yes! Bake at 400°F on a parchment-lined sheet for 20–25 minutes, flipping halfway.
2. How do I make them vegan?
Use a flax egg (1 tbsp flaxseed + 3 tbsp water) in place of eggs and serve with a vegan yogurt dip.
3. What other sauces pair well?
Try tzatziki, tahini lemon sauce, or even a spicy harissa dip.
4. Can I shred squash in advance?
Yes—store grated squash in an airtight container for up to 2 days before using.
Butternut Squash Fritters with Garlic Yogurt Sauce
- Total Time: 35 minutes
- Yield: 12 fritters 1x
- Diet: Vegan
Description
Crispy butternut squash fritters served with a tangy garlic yogurt sauce—perfect for autumn snacking or as a side dish.
Ingredients
2 cups grated butternut squash
1 small onion, grated
2 eggs, lightly beaten
1/2 cup chickpea flour
1/4 cup chopped parsley
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp sea salt
1/4 tsp black pepper
3 tbsp olive oil
Garlic Yogurt Sauce:
1 cup Greek yogurt
1 clove garlic, grated
1 tbsp lemon juice
1 tbsp olive oil
Pinch of salt
Instructions
1. Grate squash and onion, squeeze out excess liquid.
2. Combine with eggs, flour, parsley, cumin, paprika, salt, and pepper.
3. Heat olive oil in skillet, cook fritters 3–4 minutes per side until golden.
4. Whisk together yogurt, garlic, lemon juice, olive oil, and salt.
5. Serve fritters warm with yogurt sauce.
Notes
Drain squash well to avoid soggy fritters.
Keep fritters warm in oven until ready to serve.
Use chickpea flour for gluten-free fritters.
Make yogurt sauce up to 3 days in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish
- Method: Pan-Frying
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 3 fritters with sauce
- Calories: 220
- Sugar: 6g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg
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