Butternut Squash & Sage Fritters: The Ultimate Thanksgiving Appetizers
Let’s be real: Thanksgiving dinner is a marathon, not a sprint. You show up, you eat a plate the size of your head, and then you spend the rest of the day in a food coma. So why do we insist on making complicated appetizers that just fill us up before the main event? We’re all thinking the same thing, right? The key is a small, flavorful bite that gets your taste buds ready for the feast to come, without weighing you down. And that’s exactly where these Thanksgiving appetizers come in.
Why This Recipe is Your Thanksgiving Hero
Listen up: you don’t need a 10-step, 2-hour appetizer recipe when you’re already juggling a turkey, mashed potatoes, and a family member who insists on bringing up politics. This recipe is your secret weapon. It’s got all the classic Thanksgiving flavors—sweet butternut squash, earthy sage, and a little hint of spice—but in a light, crispy, and easy-to-handle fritter. They’re savory but not too heavy, and they’re seriously addictive. You’ll be the hero of the holiday, and you won’t even have to break a sweat.
Ingredients
Here’s your simple shopping list. Nothing too wild, I promise.
- 1 medium butternut squash, peeled and grated (about 2 cups)
- 1/2 cup all-purpose flour
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh sage, finely chopped
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- Vegetable oil or canola oil, for frying
- Optional: a dollop of sour cream or Greek yogurt for serving
Substitution Note: Don’t have butternut squash? You can use sweet potato or even shredded carrots for a similar texture and flavor. No Parmesan? Grated Pecorino Romano works just as well. Dried sage works in a pinch, but use half the amount.
Tools & Kitchen Gadgets
You don’t need a gourmet kitchen for this. Just a few essentials.
- Box grater: The easiest way to get that shredded squash. A food processor with a shredding attachment also works wonders.
- Large mixing bowl: For getting all your ingredients cozy together.
- Measuring cups and spoons: The basics.
- Large skillet or frying pan: A heavy-bottomed pan is best for even frying.
- Slotted spoon or tongs: To flip the fritters and get them out of the hot oil.
- Paper towels: For draining the excess oil after frying.
Step-by-Step Instructions
Ready? Let’s get this show on the road.
- In a large mixing bowl, combine the grated butternut squash, flour, egg, Parmesan cheese, fresh sage, onion powder, and nutmeg.
- Season generously with salt and black pepper. Mix everything together with a spatula or your hands until it forms a cohesive, sticky batter. Don’t worry if it seems a little loose—it’s supposed to be!
- Pour about 1/2 inch of oil into your skillet. Place the skillet over medium-high heat. The oil is ready when a drop of batter sizzles instantly.
- Carefully drop heaping tablespoons of the batter into the hot oil. Gently flatten each one with the back of your spoon to form a small, round fritter, about 2-3 inches in diameter.
- Cook for 2-3 minutes per side, or until they are golden brown and crispy. Work in batches so you don’t overcrowd the pan.
- Using your slotted spoon or tongs, transfer the cooked fritters to a plate lined with paper towels to drain the excess oil.
- Serve them warm, with a dollop of sour cream or a sprinkle of extra sage.
Calories & Nutritional Info
You’re a brave soul for even asking. Here’s a rough estimate, but let’s just agree they’re delicious and move on.
- Estimated Calories per serving (1 fritter): ~80-100 calories
- Carbohydrates: Around 8-10g
- Protein: Around 2-3g
- Fat: Mostly from the oil, about 5-7g
- Nutritional Note: They’re a nice way to get some veggies in before you dive into a plate of carbs.
Common Mistakes to Avoid
These mistakes can turn your perfect fritters into a soggy mess. Don’t let it happen to you.
- Not squeezing the squash: This is the most important step! After grating, wrap the squash in a clean kitchen towel or paper towels and squeeze out as much moisture as you can. This prevents a soggy, mushy fritter.
- Overcrowding the pan: Frying too many fritters at once will drop the oil temperature and lead to limp, greasy fritters instead of crispy ones. Cook in small batches.
- Not using hot oil: If the oil isn’t hot enough, the fritters will absorb it and become greasy. If it’s too hot, they’ll burn before they cook through. Medium-high heat is the sweet spot.
- Forgetting to season: Salt and pepper are non-negotiable. They bring out the natural sweetness of the squash and the savory notes of the sage.
- Skipping the drain: Always, always drain your fried foods on paper towels. It keeps them crispy and delicious.
Variations & Customizations
Feeling adventurous? Here are a few fun ways to tweak the recipe.
- Spicy Butternut Squash Fritters: Add a pinch of red pepper flakes and a dash of cayenne pepper to the batter for a little kick. Serve them with a sriracha aioli.
- Sweet & Savory Fritters: Replace the Parmesan and onion powder with a tablespoon of brown sugar and a sprinkle of cinnamon. Serve them with a maple syrup drizzle.
- Keto-Friendly Version: Skip the flour and use a scoop of almond flour or coconut flour instead. You might need to adjust the amount slightly to get the right consistency.
FAQ Section
Got questions? Here are some of the most common ones.
Can I bake these instead of frying?
You can! Place the fritters on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through. They won’t be as crispy as the fried version, but they’ll still be delicious.
How far in advance can I make these?
You can prepare the fritter batter up to a day ahead of time and store it in the fridge. The fritters are best served fresh, but you can also make them ahead and reheat them in a dry skillet or air fryer for a few minutes to crisp them up.
What kind of sauce should I serve with these?
A simple sour cream or Greek yogurt dollop is classic. You can also mix in some fresh herbs like dill or chives for a more complex flavor.
My fritters are falling apart. What did I do wrong?
You probably didn’t squeeze enough moisture out of the squash. That’s the most common culprit! Go back and give that squash a good, firm squeeze.
Can I use frozen shredded butternut squash?
Yes, but make sure it’s completely thawed first. You will need to squeeze even more moisture out of the frozen squash than you would from fresh.
How do I grate the squash without a box grater?
You can use the shredding attachment on a food processor, which is a huge time saver. Just cut the squash into chunks that fit into the feed tube.
Can I make these vegetarian/vegan?
The fritters are already vegetarian. For a vegan version, use a vegan egg replacer (like a flax egg) and a vegan Parmesan substitute.
Final Thoughts
There you have it. The secret to being the most popular person at any Thanksgiving gathering, without having to spend all day on one dish. These little fritters are so good, your family will forget all about the turkey and just keep coming back for more. You’ll be a culinary superstar, and nobody has to know how easy it was. Now go forth and conquer, you kitchen wizard, you.
