squash fritters

After the November cooking day with my club there was a ton of squash left from making soup. I don't normally cook with squash so I looked up some recipes that were fast to make and came across this on Tastemade. I always see Tastemade videos of food but I have never tried their recipes before. I'm glad I did! It was super fast and similar to zucchini fritters I have made before. You just grate the squash, add flour, eggs, salt, and fry them in a pan. Nothing to it, but the finished fritters are delicious. So if you have leftover squash or feel like making an interesting appetizer I would check out the recipe below.

What you need:

  • 5 cups shredded butternut squash (1 medium butternut squash)

  • 1/2 cup chickpea flour (I used normal flour)

  • 2 large eggs

  • 1/2 tsp. sea salt

  • olive oil

In a large bowl, combine the shredded butternut squash, chickpea flour, eggs, and kosher salt to the bowl, stirring until the mixture is combined.

Heat olive oil over medium-high heat.

Once the oil is hot, scoop out approximately 1/3 cup of the mixture and place into the pan, pressing down lightly into rounds, spacing them approx. 2 inches apart.

Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked through.

Drain on a paper towel-lined plate. Repeat with the remaining mixture.

recipe: Tastemade


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