Crispy Butternut Squash Fritters with Garlic Dip

Crispy Butternut Squash Fritters with Garlic Dip were my answer to a serious dinner standoff last October. My kids had officially declared war on roasted squash, and I had three untouched butternuts from the farmers market sitting on the counter.

I grabbed the box grater out of frustration and hoped for the best. What came out of that experiment was crunchy, cheesy, and way more addictive than I expected. Now I can’t even get the fritters onto the table before someone’s dipping one straight into the garlic sauce.

Love Butternut Squash Recipes? Try my Spicy Butternut Squash Pasta or this Butternut Squash Lasagna Soup with Kale and Mozzarella next.

Why You’ll Love This Recipe

Listen, these aren’t your average fritters – they’re crispy perfection with that sweet squash flavor that screams fall comfort. My neighbor actually knocked on my door asking for the recipe after smelling them through the windows! They work for literally everything: game day snacks, fancy dinner parties, or when you need to sneak vegetables into picky eaters without them knowing.

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Ingredient List

For the Fritters:

• 3 cups butternut squash, peeled and grated (about 1 medium squash)
• 2 large eggs, beaten
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2-3 tablespoons vegetable oil for frying

For the Garlic Dip:

• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh chives, chopped
• Salt and pepper to taste

Substitution Notes: No flour? I’ve used crushed crackers before. Hate mayo? Just double the Greek yogurt. My sister uses ranch powder instead of all those seasonings because she’s lazy like that.

Why These Ingredients Work

The magic happens when that grated butternut squash hits hot oil – those edges get all caramelized and crispy while the inside stays creamy. I learned this trick from my aunt who makes the best potato pancakes – the eggs basically glue everything together without making it heavy. That little bit of flour is what gives you that golden crust that makes people think you’re some kind of kitchen wizard.

The garlic and onion powder don’t compete with the squash’s sweetness, they just make everything taste more like itself, if that makes sense. And honestly, the garlic dip started as an accident when I mixed leftover ranch ingredients, but now I make extra because people literally ask for the recipe separately!

Essential Tools and Equipment

You need a grater – that’s it. I use my old box grater but food processors work if you’re fancy. Big bowl, big pan, some paper towels. Don’t overthink this.

How To Make Butternut Squash Fritters with Garlic Dip

Make the Garlic Dip First:

1. Mix everything together in a bowl – seriously, just dump it all in and whisk until it looks creamy.
2. Taste it and add more garlic if you’re brave (I always do).
3. Stick it in the fridge while you mess with the fritters – it gets better sitting there.

Prepare the Fritters:

4. Grate that squash like your life depends on it. I use the big holes because tiny shreds turn to mush.
5. Crack your eggs right into the bowl with the squash, then dump in flour and seasonings. Mix it up until it holds together when you squeeze it – don’t overthink this part.
6. Heat your oil in the biggest skillet you have. You want enough to come halfway up the fritters, not swimming but not dry either.
7. Scoop and press – I use a big spoon to grab some mixture, then squish it together with my hands before dropping it in. They should sizzle immediately or your oil isn’t hot enough.
8. Don’t touch them for at least 3 minutes! I know it’s tempting but let them get properly golden before flipping.
9. Flip once and cook another 3-4 minutes until both sides look like golden perfection.
10. Drain on paper towels – skip this step and they’ll be greasy disasters.

Expert Tips

My cooking teacher back in community college said never overmix batter or you get hockey pucks. She was right about everything else so I listen.

You Must Know

Squeeze that mixture hard! Loose fritters fall apart and make you cry. Mine looked like scrambled eggs the first time because I was too gentle.

Personal Secret: I salt the grated squash first and let it sit while I make the dip. Draws out water, makes them crispier. Learned this from a cooking show I can’t remember the name of.

Pro Tips & Cooking Hacks

• Test your oil with a tiny bit first – should bubble right away but not violently
• Don’t flip early – I used to peek constantly and ruin everything
• Make them the same size or some burn while others stay raw
• Make extra dip – people get weird about it and hoard it

Mistakes I’ve Made:

• Cramming too many in the pan (they steam instead of crisp)
• Oil too hot (black outside, raw inside – threw the whole batch away)
• Skipping paper towels (greasy mess that my husband still brings up)

Flavor Variations / Suggestions

• Herb Lovers: Add fresh thyme or sage to the batter
• Spice It Up: A pinch of cayenne or paprika brings warmth
• Cheese Please: Fold in 1/4 cup grated Parmesan for extra richness
• Sweet & Savory: A tiny drizzle of maple syrup in the batter is divine

For the dip, try adding:

• Fresh dill instead of chives
• A squeeze of sriracha for heat
• Lemon zest for extra brightness

Make-Ahead Options

The grated squash mixture can be prepared up to 4 hours ahead – just cover and refrigerate. The dip actually gets better after sitting overnight in the fridge!

You can also freeze the uncooked fritter mixture in portions for up to 3 months. Just thaw overnight in the refrigerator before cooking.

Recipe Notes & Baker’s Tips

If your squash seems particularly watery (this can happen with very fresh squash), pat the grated pieces with paper towels before mixing. The natural sugars in butternut squash caramelize beautifully, so don’t be alarmed when they get deeply golden – that’s exactly what we want!

Some butternut squashes are more fibrous than others. If you encounter tough strings while grating, just discard them.

Serving Suggestions

These fritters are absolutely perfect alongside a bowl of creamy tomato soup or hearty butternut squash soup (how’s that for staying on theme?). They also make an elegant appetizer for fall dinner parties – arrange them on a platter with the garlic dip in the center and watch them disappear!

For a light dinner, serve over mixed greens with a simple vinaigrette, or pair with roasted chicken and steamed vegetables. They’re also fantastic for brunch with a poached egg on top!

I hope this becomes a new go-to in your kitchen – there’s something so satisfying about turning simple ingredients into something this special. Sending warm bowls and full hearts from mine to yours!

How to Store Your Crispy Butternut Squash Fritters

Room Temperature: Best enjoyed immediately, but can sit at room temperature for up to 2 hours Refrigerator: Store leftovers covered for up to 3 days Reheating: Pop them in a 375°F oven for 5-7 minutes to restore crispiness (skip the microwave – it makes them soggy!)

The garlic dip keeps beautifully in the fridge for up to 5 days.

Allergy Information

Contains: Eggs, may contain gluten (flour) Dairy-Free Option: Use all Greek yogurt instead of mayonnaise in the dip Gluten-Free: Substitute almond flour or gluten-free flour blend for all-purpose flour Egg-Free: Try flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 15 minutes)

Questions I Get Asked A Lot

Can I bake these instead of frying?

Absolutely! Brush with oil and bake at 425°F for 15-20 minutes, flipping halfway through.

What if I don’t have a box grater?

A food processor with the grating attachment works perfectly, or you can finely dice the squash if needed.

Can I use pre-cut butternut squash?

Yes! Just make sure to grate it fresh rather than using pre-grated, which can be too watery.

How do I know when they’re done?

They should be golden brown and crispy on both sides, and the squash should be tender when pierced with a fork.

Can I make these vegan?

Try using flax eggs and ensure your oil is plant-based. For the dip, use vegan mayo and coconut yogurt.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your favorite variations or how they turned out for your family. Did you try any of the flavor twists? Share your photos too – seeing your creations always makes my day!