Introduction

Crispy Butternut Squash Fritters with Garlic Dip offer a delightful combination of tender vegetables and crunchy edges, perfect as a snack or light meal. These golden fritters are paired with a creamy, flavorful garlic dip that complements their savory taste.

Crispy Butternut Squash Fritters with Garlic Dip Recipe - Recipe Image

Ingredients

250 g grated butternut squash, peeled and seeded
1 grated potato (about 1 small to medium), peeled
2 eggs
50 g all-purpose flour
50 g cornstarch
100 g shredded cheddar cheese
2 tbsp chopped fresh parsley
1 tsp smoked paprika
1 tsp ground cumin
Salt and pepper to taste
Vegetable oil for frying
200 g low-fat quark (for the garlic dip)
50 ml milk
1 garlic clove, finely minced
1 tsp agave syrup
1/2 tsp salt
1/4 tsp pepper
2 tbsp fresh chives, finely chopped

Instructions

Step 1: Grate the butternut squash and potato, then place them in a large bowl.
Step 2: Add eggs, flour, cornstarch, shredded cheddar cheese, chopped parsley, smoked paprika, ground cumin, salt, and pepper to the grated vegetables. Mix everything until well combined.
Step 3: Heat a generous amount of vegetable oil in a large skillet over medium heat.
Step 4: Scoop about 2 tablespoons of the mixture into the skillet, flattening each slightly with a spatula. Cook for 3–4 minutes on each side, until golden brown and crispy.
Step 5: Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Keep warm while you prepare the dip.
Step 6: For the garlic dip, whisk together low-fat quark and milk in a bowl until smooth. Stir in minced garlic, agave syrup, salt, pepper, and chopped chives.
Step 7: Serve the fritters hot alongside the garlic dip and enjoy.

Tips & Variations

To keep fritters extra crispy, avoid overcrowding the skillet when frying and drain on paper towels.
Swap cheddar cheese for feta or mozzarella for a different flavor.
For a vegan version, replace eggs with flaxseed meal and use a plant-based cheese alternative.
Fresh herbs like dill or cilantro can be added for more brightness.
If butternut squash is not in season, substitute with pumpkin or sweet potato.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispiness rather than using a microwave. The garlic dip can be kept refrigerated for up to 3 days. Stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these fritters?

Yes, you can freeze cooked fritters by placing them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat in an oven or air fryer for best texture.

What can I use if I don’t have cornstarch?

If you don’t have cornstarch, you can substitute with potato starch or an equal amount of all-purpose flour, although cornstarch helps make the fritters extra crispy.

Crispy Butternut Squash Fritters with Garlic Dip Recipe

Print Recipe

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4.5 from 99 reviews

Delightfully crispy butternut squash fritters combined with shredded potato and cheddar cheese, seasoned with smoked paprika and cumin, served with a creamy garlic quark dip. These fritters are perfect as a savory snack or appetizer, offering a flavorful, crunchy bite paired with a refreshing, tangy dip.

Author: Elias
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: About 12 fritters (serves 4) 1x
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Low Fat

Ingredients

Scale

For the Fritters:

250 g grated butternut squash, peeled and seeded
1 grated potato (small to medium), peeled
2 eggs
50 g all-purpose flour
50 g cornstarch
100 g shredded cheddar cheese
2 tbsp chopped fresh parsley
1 tsp smoked paprika
1 tsp ground cumin
Salt and pepper to taste
Vegetable oil for frying

For the Garlic Dip:

200 g low-fat quark
50 ml milk
1 garlic clove, finely minced
1 tsp agave syrup
1/2 tsp salt
1/4 tsp pepper
2 tbsp fresh chives, finely chopped

Instructions

Grate Vegetables: Grate the butternut squash and potato thoroughly, ensuring they are evenly shredded for consistent texture in the fritters.
Mix Ingredients: In a large bowl, combine the grated butternut squash and potato with the eggs, all-purpose flour, cornstarch, shredded cheddar cheese, chopped parsley, smoked paprika, ground cumin, salt, and pepper. Mix everything well until fully incorporated.
Heat Oil: Heat vegetable oil in a large skillet over medium heat, enough to shallow fry the fritters.
Cook Fritters: Scoop approximately 2 tablespoons of the mixture into the hot skillet, flattening each slightly with a spatula. Fry for 3 to 4 minutes on each side, or until each fritter is golden brown and crispy.
Drain Excess Oil: Transfer cooked fritters to a plate lined with paper towels to absorb the excess oil. Keep them warm and continue frying remaining batter similarly.
Prepare Garlic Dip: In a bowl, whisk together low-fat quark and milk until smooth. Stir in finely minced garlic, agave syrup, salt, pepper, and chopped fresh chives until well combined.
Serve: Serve the crispy butternut squash fritters hot, accompanied by the creamy garlic dip for dipping.

Notes

Shredding the squash and potato finely helps create a consistent batter and ensures even cooking.
Using cornstarch alongside flour adds extra crispiness to the fritters.
Adjust the seasoning as desired, you can add more smoked paprika or cumin for a stronger flavor.
Make sure the oil is hot enough before frying to avoid fritters absorbing excess oil and becoming greasy.
Serve the fritters immediately for best crispiness and flavor.
The garlic dip can be prepared in advance and stored in the refrigerator for up to 2 days.

Keywords: butternut squash fritters, crispy fritters, garlic dip, vegetarian appetizer, cheesy fritters, side dish, snack, easy recipe