Multigrain Butternut Squash Fritters - Something Edible
Something Edible Quote

Some good recipes.

Multigrain Butternut Squash Fritters

Print this Page Share this Page
Multigrain Butternut Squash Fritters


Servings: Makes about 8 - 10 fritters

Prep Time: 20 minutes

Cook Time: 30 minutes



  • 8 oz butternut squash grated (about 2 cups)
  • Dry Ingredients

  • 2 tsp flax seed
  • 2 tsp wheat germ
  • 2 Tbsps old-fashioned oats
  • 2 Tbsps whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp allspice ground
  • 1/2 tsp cinnamon ground
  • Wet Ingredients

  • 1 Tbsp extra-virgin olive oil
  • 1 egg
  • 1 Tbsp raw honey
  • 3/4 cup buttermilk

  • Instructions: In a mini-prep/chopper combine flax, wheat germ, oats, and whole wheat flour. Pulse until the mess looks like a coarse flour. Combine the multigrain flour with the rest of the dry ingredients and whisk to integrate. Set aside, and whisk the wet ingredients until they start to become slightly frothy (integrated and with bubbles starting to form on the top). Preheat a cast-iron skillet with a quarter-inch of desired cooking oil (I like refined olive oil) to 350F (probably medium to medium-high heat).

    While the skillet heats, stir the wet ingredients into the dry stuff. Right as it just comes together, stir in the grated butternut squash. Dollop two-tablespoon-sized portions (half of a quarter cup) into the hot oil, ensuring to leave plenty of space between each fritter, as they'll spread a little. Cook until golden brown on one side, about 4 minutes, then flip and repeat for side two. Move to a warm oven on a wire rack to keep warm as you work each batch, adding oil to the pan as necessary.

    Get Social

    A Recent Tweet...

    Please wait while my tweets load...

    visit the twitter page

    Become a Fan

    Get the latest recipes and news. Join our Facebook page!

    visit the facebook page

    Season With Spice - New Spice Route
    Certified Yummly Recipes on
    Alltop, all the cool kids (and me)