clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Butternut Squash Fritters

  • Author: Eat Drink Shrink
  • Total Time: 20 minutes
  • Yield: 6-10 fritters depending on size 1x


  • 3 1/2 tbsp vegan Follow Your Heart egg powder
  • 1 cup almond milk
  • 1 tbsp vegan butter
  • 1 medium size shallot, minced 
  • 1 tbsp sage, minced 
  • 2 large cloves garlic, minced 
  • 5 cups grated butternut squash 
  • 4 tablespoons flour
  • 1/2 tsp baking powder
  • 2/3 cup panko bread crumbs
  • 2 tsp salt and black pepper to taste
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon 
  • oil for frying


  1. In a small bowl combine the egg powder and almond milk. Whisk to remove clumps and set aside.
  2. In a large skillet add the shallots, sage, garlic, butter, and olive oil. Cook until fragrant, 3-5 minutes. 
  3. In a large bowl add the shallot mixture with the remaining ingredients. Add in the combined vegan egg mixture and combine with hands until you’re able to form patties. 
  4. In a large nonstick pan, add ¼ cup oil and heat over medium heat.
  5. When the oil is hot, add the cakes and cook them for about 2-4 minutes on each side, or until golden and crispy. *I like to add a little additional Panko to patties right before frying for even more texture! Once cooked, set on top of paper towels to absorb excess oil.
  6. Serve them immediately or place patties on sheet pan in a 300 degree oven to keep hot until you serve.
  7. Top with vegan yogurt and sage. You can make crispy sage, by simply frying the leaves for a few seconds. I chose fresh for aesthetics!
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes


  • Serving Size: 1
Top of page