Butternut Squash Fritters! These delicious, bite-sized fritters are taken to the next level by two Italian classics: Grana Padano Cheese and Prosciutto di San Daniele. An elegant appetizer to share with cocktails for entertaining or a special occasion or for a stay at home happy hour.
When fall rolls around, I can never resist finding new ways to enjoy butternut squash. These crispy Butternut Squash Fritters are one of my favorite little bites to serve when I’m entertaining because they look far fancier than the effort they actually take.
Topped with salty prosciutto and a sprinkle of cheese, they strike the perfect balance of cozy comfort and chic presentation — exactly the kind of recipe I love sharing when I want guests to feel both impressed and at ease.
Whether you’re hosting a holiday cocktail party, serving a starter before a fall dinner, or just looking for a new way to enjoy seasonal squash, this recipe is a crowd-pleaser.
Why You’ll Love This Recipe
- Elevated but easy. They look fancy but come together in under 30 minutes.
- Seasonal flavor. A fresh way to use butternut squash during fall and winter.
- Crowd-friendly. Make them ahead, reheat, and serve when guests arrive.
Key Ingredients
- Butternut squash. Shredded for a crisp exterior and tender texture inside.
- Egg. Helps hold the fritters together.
- Grated cheese. Parmesan, Grana Padano, or Pecorino add a salty bite.
- Garlic. For flavor without overpowering.
- Flour. Provides structure.
- Olive oil. For pan-frying until golden brown.
- Prosciutto. Paper-thin slices for a savory finish.
Tips for Success
- Shred efficiently. A box grater works well if you’re making a small batch, but for larger amounts, a food processor with a shredding disk makes quick work of butternut squash.
- Remove excess moisture. After shredding, blot or squeeze out liquid from the squash to prevent soggy fritters and help them hold their shape.
- Don’t overcrowd the pan. Fry in small batches with space between each fritter so they crisp instead of steaming.
- Flip gently. Use a thin spatula (like a fish spatula) to turn fritters without breaking them apart.
- Keep them warm. Place cooked fritters on a parchment-lined baking sheet in a 300°F oven while you finish the rest.
- Taste and adjust. Fry one test fritter first, then adjust the seasoning before cooking the full batch.
- Serve at their best. Fritters are crispiest fresh from the pan, but they can also be reheated in the oven if you’re making them ahead.
FAQ’s
How do I keep fritters from falling apart?
Make sure you squeeze out any excess liquid from the shredded squash before mixing. Too much moisture makes the batter loose.
Can I make them ahead of time?
Yes! Fry the fritters, cool completely, and refrigerate. Reheat in a 375°F oven for 8–10 minutes until warmed and crisp.
Can I freeze butternut squash fritters?
Absolutely. Arrange cooked fritters in a single layer on a baking sheet and freeze. Once solid, transfer to a freezer bag. Reheat straight from frozen in the oven until hot and crispy.
More Butternut Squash Appetizers
This recipe only uses 2 cups of shredded butternut squash, so it’s possible you’ll have squash to spare! If you’re looking for more butternut squash appetizer ideas, I suggest trying out my Butternut Squash Caprese Salad, a fanciful fall twist on a classic.
For heartier fare, my Savory Butternut Squash & Sage Risotto hits the spot as a side dish or a vegetarian main. Butternut Squash Shrimp & Grits is another Southern classic that I’ve spun into a seasonal dish that’s perfect for serving up to company or tucking into on a chilly day.
Serve It With Style
- Arrange fritters on a chic serving platter with grapes, figs, or candied nuts for a rustic board-style presentation.
- For a more polished look, stack them on small appetizer plates, add a delicate prosciutto twist on top, and serve with a glass of sparkling wine.
- Pair with cocktails that highlight fall flavors like apple cider spritzers or pear martinis.
Butternut Squash Fritters
