Authentic home cooking from Italy, with US measurements. 
Butternut Squash Fritters with Herbs
Difficulty: ★☆☆
Note: I know squash isn’t in season right now, but this is one of the recipes featured in the 2022 Cookpad calendar, specifically for November.
I’ve been working on it for months and it’s been a great experience. Thanks to the whole community for this opportunity.
Now, let’s get to the recipe—keep it in mind for those gray days 😊
For this recipe, I used a type of squash called violina or butternut, but kabocha squash works well too.
Butternut squash is a late winter variety, usually available from November to February.
It’s great for both sweet and savory dishes, like this one.
Its skin is shiny and thin, easy to remove, and you can often find it pre-cut. It’s grown in the US as well.
Here’s a tasty, quick recipe where everything cooks in one step and the result is fantastic.
Butternut Squash Fritters with Herbs
Difficulty: ★☆☆
Note: I know squash isn’t in season right now, but this is one of the recipes featured in the 2022 Cookpad calendar, specifically for November.
I’ve been working on it for months and it’s been a great experience. Thanks to the whole community for this opportunity.
Now, let’s get to the recipe—keep it in mind for those gray days 😊
For this recipe, I used a type of squash called violina or butternut, but kabocha squash works well too.
Butternut squash is a late winter variety, usually available from November to February.
It’s great for both sweet and savory dishes, like this one.
Its skin is shiny and thin, easy to remove, and you can often find it pre-cut. It’s grown in the US as well.
Here’s a tasty, quick recipe where everything cooks in one step and the result is fantastic.
Open in Cookpad AppSteps
- 1
Gather all the ingredients. You’ll need a box grater with large holes.
- 2
Peel and cut the squash, remove the thin skin, and grate it. You can also use an electric grater.
- 3
Crack the egg into a bowl and add the ingredients in this order: salt, nutmeg, and ginger. Whisk well.
- 4
Add the flour directly to the grated squash and mix with your hands. Now add the chopped sage and rosemary. Mix everything together and get your frying pan ready.
- 5
For the fritters, add 1 tablespoon of vegetable oil to the pan and heat it up. When the oil is used up, add another tablespoon. Use about 1 tablespoon of batter per fritter. Cook each fritter for 2 minutes on one side, then flip and cook for another 2 minutes. Place the cooked fritters on a plate lined with paper towels. You’ll get about 10 fritters.
- 6
To make the ginger sauce, gather all the ingredients. Peel and chop the garlic, shallot, and ginger. Place everything in a blender or use an immersion blender, add a pinch of salt, and blend until smooth. Let the sauce chill in the fridge for a few minutes. This sauce also pairs well with fish and white meats.
- 7
Arrange the fritters on a serving platter with the ginger sauce.
- 8
❌ Do not add salt directly to the squash, as it will draw out too much water.
❌ The recommended oil is corn oil, so it doesn’t overpower the flavor of the fritters.
✅ Dipping sauces are recommended; try the ginger sauce included here.
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