Easy Cheesy Butternut Squash and Zucchini Fritters

By • October 1, 2016 0 Comments

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Author Notes: I make these often with different vegetables and they always turn out to be delicious. They are crispy on the outside and light in the middle and make a great lunch or side dish.
Leith Devine


Serves 4

  • 1 small butternut squash, peeled and grated
  • 2 zucchinis, grated
  • 1 small onion, grated
  • 1/2 cup flour
  • 1 tablespoon baking powder
  • 1/2 cup jack cheese, shredded
  • 1/2 cup parmesan cheese, grated
  • 2 teaspoons salt
  • 1 teaspoon white pepper
  • 2 tablespoons olive oil
  1. Grate the butternut squash, zucchini, and onion and place into a fine mesh wire strainer. Squeeze out as much liquid as possible so the vegetables are dry.
  2. In a large bowl, place drained vegetables and mix with the flour and baking powder. Stir to combine.
  3. Add the jack and parmesan cheese and stir to combine. Add salt and pepper to taste. Let sit for 15 minutes before cooking.
  4. Heat up a large frying pan. When hot, add 1 TB olive oil.
  5. Drop the fritter batter 1 TB at a time into the pan. Flatten out the fritters so they'll cook evenly.
  6. Cook until brown on one side and the top batter looks less shiny. Flip and cook another 3-5 minutes or until bottom is browned.
  7. Remove fritters from pan and set them on paper towels to drain any oil. Put the remaining olive oil in the pan and repeat with the rest of the batter.
  8. Serve with sour cream.

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