How can I ensure these Butternut Squash Fritters become crispy?

To achieve crispiness, the recipe uses panko bread crumbs in the mixture. Fry the patties in 1/4 cup oil over medium heat for 2-4 minutes per side, until golden and crispy, then drain on paper towels to absorb excess oil.

What makes these Butternut Squash Fritters vegan?

These fritters are made vegan by utilizing a combination of vegan egg powder and almond milk as a binder, along with vegan butter and other plant-based ingredients like butternut squash, shallots, and spices.

Can I prepare the butternut squash mixture in advance?

You can grate the butternut squash and mince the shallots, sage, and garlic ahead of time. However, it's best to combine all ingredients and form the patties just before frying to maintain the optimal texture.

What are the recommended toppings for these fritters?

The recipe suggests topping these Butternut Squash Fritters with vegan yogurt and fresh sage. For an extra touch, you can make crispy sage by frying the leaves for a few seconds.

How should I store and reheat leftover Butternut Squash Fritters?

Store any leftover fritters in an airtight container in the refrigerator for 3-4 days. To restore their crispiness, reheat them in a pan or oven rather than a microwave.

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Butternut Squash Fritters
[Vegan]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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Close-up of golden-brown Butternut Squash Fritters, topped with a dollop of vegan yogurt and fresh sage, served on a plate.

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Butternut Squash Fritters [Vegan]

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Butternut squash has a natural sweetness and pairs perfectly with all things sage and cinnamon. 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 perfect for fall, perfect for entertaining and can... Read More

Ingredients You Need for Butternut Squash Fritters [Vegan]

3 1/2 tablespoon vegan egg powder
1 cup almond milk
1 tablespoon vegan butter
1 medium size shallot, minced
1 tablespoon sage, minced
2 large cloves garlic, minced
5 cups grated butternut squash
4 tablespoons flour
1/2 teaspoon baking powder
2/3 cup panko bread crumbs
2 teaspoon salt and black pepper to taste
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
oil for frying

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How to Prepare Butternut Squash Fritters [Vegan]

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 1/4 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. Once cooked, set on top of paper towels to absorb excess oil.
Serve them immediately or place patties on sheet pan in a 300°F 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.