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.

Try tzatziki, tahini lemon sauce, or even a spicy harissa dip.

Yes—store grated squash in an airtight container for up to 2 days before using.

Crispy butternut squash fritters served with a tangy garlic yogurt sauce—perfect for autumn snacking or as a side dish.

Scale

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

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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.

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.