Gluten-Free Rosemary Squash Fritters

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Guys, it’s officially fall. And I’m officially excited! I know it may seem like a bit of a cliche to be excited for fall these days, but it truly is one of my favorite times of the year. And that’s because of the food! Well, the cooler temperatures too, but mostly the food! I’m a huge squash fan, and when I started seeing butternut squash at the grocery store and farmer’s market, I knew I had to develop a recipe for it. So that’s where these Gluten-Free Rosemary Squash Fritters come in.

I’m not going to lie. This wasn’t my initial thought when I first picked up some butternut squash. I really enjoy it in sweet dishes, like my Butternut Squash Powerseed Oats from last year. So I was thinking about doing a sweet butternut squash fritter with similar flavors to that bowl. But when I started working on this recipe, I knew I wanted to go savory. Gluten-Free Rosemary Squash Fritters

While I don’t have any butternut squash growing in my garden, I do have a thriving rosemary bush and summer squash plant. I mean, we have more summer squash on our hands than we know what to do with. And I just love using homegrown herbs and vegetables when I cook, so it was only logical to use both rosemary and summer squash in this recipe! In fact, the rosemary is part of what inspired me to make these Gluten-Free Rosemary Squash Fritters savory instead of sweet.

Gluten-Free Rosemary Squash Fritters

I’m sure you’ve noticed that a lot (if not most) of my recipes are gluten-free. No, I don’t think gluten is bad for you. In fact, whole wheat has a ton of health benefits (hello fiber!). But I started noticing severe stomach pains every time I ate too much gluten, so I decided to minimize my intake. And my stomach pain has gone away! It’s amazing the effect food has on our bodies, isn’t it?

But going gluten-free isn’t always easy. Especially when trying to figure out how to make a recipe where I’d normally use all-purpose flour gluten-free. That’s where Bob’s Red Mill 1-to-1 All Purpose Baking Flour comes in super handy. However, it can be a bit more dry than traditional flour, so that’s something to be aware of when using it. But it’s nothing that can’t be fixed by using enough eggs. Eggs are the binding agent used in this Gluten-Free Rosemary Squash Fritters recipe. They’re also a great source of protein and healthy fats! If you’re vegan, you can try using a flax egg in place of the chicken egg, though I cannot promise it will work the same. Gluten-Free Rosemary Squash Fritters

As I mentioned above, I love fall food. Squash is basically my favorite thing, which is odd because I’m not a huge fan of pumpkin. But butternut squash honestly pairs so perfectly with the garlic and rosemary in this dish. It’s rich, slightly sweet, and absolutely delicious. Plus, butternut squash is a great source of carotenoids, vitamin A, vitamin C, vitamin E, and vitamin B. And that’s not all. Butternut squash is also loaded with fiber, calcium, magnesium, and zinc. Basically, it’s one of the most underrated superfoods out there if you ask me. And that’s why it makes the perfect base for these Gluten-Free Rosemary Squash Fritters.

Summer squash is the perfect way to add a little more substance to this fritter recipe. I’ve seen recipes that use potatoes or corn for this purpose, but I decided to keep it in the family and go with a summer squash. These yellow beauties not only add more substance to these Gluten-Free Rosemary Squash Fritters, but they don’t take away from the flavors of the butternut squash and the rosemary because of their relatively neutral flavor. What the do add, though, is even more fiber and vitamin C. And you can’t go wrong with that!

I’m not going to lie. I definitely ate these Gluten-Free Rosemary Squash Fritters by themselves for lunch. However, they make a great side for any of your favorite meals. However you eat them, I hope you enjoy them! Gluten-Free Rosemary Squash Fritters

Print Recipe
Gluten-Free Rosemary Squash Fritters Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Prep Time 15 minutes
Cook Time 20 minutes
  1. Grate butternut and summer squash with large-gauge grater.
  2. Using a cheesecloth or nut milk bag, squeeze most of the moisture from the grated squash, then add the squash to a large mixing bowl.
  3. Finely chop rosemary and thyme, then add to the squash, with garlic, salt, and pepper. I recommend using at least 2 or 3 pinches of salt.
  4. Add flour and eggs to bowl and mix everything together to form a thick batter.
  5. Heat olive or avocado oil in a skillet over medium-low heat.
  6. Scoop large spoonfuls of batter into pan, and flatten the fritter out just a bit with the back of the spoon.
  7. Cook until the bottom is brown, then flip. Once flipped, push down on fritter with the spatula to flatten it out even more. This allows for more thorough, even cooking. Allow about 3-4 minutes for either side of the fritter to brown.
  8. Serve fritters as a side to your favorite dishes, topped with sour cream or plain Greek yogurt.
Recipe Notes

*I used pre-spiralized butternut squash from Trader Joe's then chopped it up finer, but you can directly grate a butternut squash after peeling it.

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