Healthy, easy to make, and seriously delicious Squash Kale Fritters are loaded with butternut squash and lacinto kale. A hit with kids and adults alike, this is an easy way to get picky eaters to get more veggies. All made in under 20 minutes, using just one bowl for the batter.
Recipe gold was hit on the first try when experimenting with this idea. Usually a lot of adjusting and testing is needed before a recipe is perfected, but no such story with this one. Sometimes, on occasion, the cards all align like that.
To get started making these beauties, you'll need a bowl, a skillet (cast iron preferred!), and your ingredients:
Ingredients needed
- Butternut Squash
- Kale (I use Lacinto, but any variety works the same)
- Onion
- Eggs
- All Purpose Flour
- Salt
- Pepper
- Paprika
- Olive Oil
You can also use different spices for a different flavor profile. This recipe lends itself to customization. Maybe chili spice? Or how about an herby fritter with dried or fresh sage and thyme? Lots of possibilities.
Just keep all other ingredients and amounts the same. ?
How To make Squash Kale Fritters
- Grab a big bowl.
- Add all ingredients and mix really well.
- Heat a large skillet with olive oil on high heat.
- Form into patties using a ¼ cup measurement and arrange them onto a baking sheet for easy transport.
- When skillet is hot, place patties carefully on it using a spatula.
- Cook for about 2 minutes on each side.
- Drain fritters on a plate lined with paper towels.
- Sprinkle with extra salt if desired.
- Enjoy!
To shred the Butternut squash, I recommend using a food processor with the shredder attachment. It just makes the process fly by so much faster, and with lots less strain on your hands. BUT you can totally use a grater and do it by hand.
The finer the squash is shredded, the better your fritters will hold up in the frying process.
After I grated them, I sliced them with a knife to get them even smaller. And this really payed off with texture and consistency of each individual fritter. But if you have a finer shredding attachment, use that.
What is great about this recipe is that you only need one bowl to mix everything up in. No mixing separately and then adding together situation here. And who doesn’t want/need/must haveeee less cleanup??
After making your batter, use a ¼ cup measuring spoon to measure our your batter and then use your hands to form into patties.
Flatten the patties slightly to help ensure they cook all the way through in the pan frying process.
Make sure to coat the pan enough. About 3 to 4 tablespoons is just right for the amount of frittters this recipe makes. (which is 14 fritters btw!)
When frying, be sure not to overcrowd the pan. You want a little space in all directions of each fritter.
Helpful Tips for making Squash Kale Fritters
- My favorite skillet to use is a cast iron! I think it gives the most consistent results and the fritters never stick to the pan.
- You'll know your oil is hot enough to start pan frying when you can place a shred of the butternut squash in the pan and it starts to sizzle right away.
These Squash Kale fritters are FANTASTIC on their own. No seriously, they are out of this world tasty.
But, dips are always a good thing right? So a good dip to make for these would be my simple yogurt cilantro sauce.
To make Yogurt Cilantro Sauce:
Grab your mixer and add 1 cup of yogurt, juice of ½ a lemon, and about ¼ cup of cilantro and blend until smooth.
The stems of cilantro work great here! They have the same flavor, and I think it's just such a waste not to use them. I usually do a blend of both stems and the leaves.
This sauce adds a lovely brightness to compliment the flavors of these Squash Kale Fritters. And it's easy to make so, why not? 🙂
I hope these Healthy Squash Kale Fritters are as much of a hit in your house as they are in mine! For a different kind of healthy squash recipe, check out my favorite Vegan Squash Stew, it's a rainy day's best friend.
Squash Kale Fritters
Description
Veggie fritters that are loaded with fresh butternut squash and kale, these patties are delicious and kids love them. They can be batch made and frozen for an easy, healthy snack!
Ingredients
- about ½ butternut squash (4 cups shredded)
- 4-5 stems kale (I use Lacinto, but any variety works the same)
- ½ onion, chopped small
- 2 eggs
- ¾ cup all purpose flour
- 2 ½ tsp salt
- ¼ tsp pepper
- 1 tbsp paprika
- 3-4 tbsp olive oil for frying
Instructions
- To a bowl, add all ingredients and mix really well.
- Heat a large skillet (preferably cast iron) with olive oil on high heat.
- Form into patties using a ¼ cup measurement and arrange them onto a baking sheet for easy transport.
- When skillet is hot, place fritters carefully on it using a spatula.
- Cook for about 2 minutes on each side. You're looking for them to be golden and slightly crispy.
- Carefully remove each fritter with a spatula and drain on a plate lined with paper towels.
- Sprinkle with extra salt if desired.
- Enjoy!
Notes
To freeze, I recommend making the batter and portioning out each fritter. Layer the fritters with parchment paper in between each one and place in a zip lock bag in the freezer. When ready to use, just take them out of the freezer and fry on skillet until golden. No need to let them defrost. This method yields the freshest tasting fritters.
Alternatively, you can make the fritters completely and bring them to room temperature before freezing. To reheat, place them in an air fryer or the oven at 300F until toasted.
These squash kale fritters keep in the fridge for at least a few weeks.
To Make Yogurt Cilantro Sauce:
Ingredients:
- 1 cup yogurt
- juice from ½ a lemon
- ¼ cup cilantro (stems are okay!)
- ½ tsp salt
- In a blender, add all ingredients.
- Blend until smooth.
Looks delicious!! I can’t wait to try these!!
The best thing I've ever eaten hands down! I meant it! Wow!
Hint: dip in hot sauce! ????
Absolutely love it ! Definitely a winner!
Soooo excited for these and all the yummy healthy dishes!!
Looks amazing!
Very good!