A fun appetizer or side, these butternut squash fritters are topped with a lemony goat cheese for bright flavor.
By Lisa Lotts
These would have been great for Thanksgiving or Christmas, but they will be devoured equally as fast on a Tuesday night. Plus, they are super easy to make.
Butternut squash is the foundation of these fritters with some onion and shallot thrown in for good measure. 
Lemon Goat Cheese and Butternut Fritters
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet and savory butternut squash fritters get a tangy boost from creamy goat cheese and lemon zest. A perfect appetizer or side dish.
Ingredients
- 1/2 cups (118 ml) peeled and seeded butternut squash (grated)
- 1/2 teaspoon kosher salt
- 4 green onions (thinly sliced)
- 1 shallot (minced)
- 2 tablespoons olive oil
- zest of one lemon
- 1/2 cups (118 ml) self rising flour
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 2 eggs (lightly beaten)
- 4 tablespoons olive oil
- 4 tablespoons (60 ml) canola oil for frying
- 4 ounces (113 g) chèvre (goat cheese)
- 5 tablespoons cream
- zest and juice of one lemon
- 1/2 teaspoon black pepper
Instructions
- In a small bowl, combine the goat cheese and cream. Stir until smooth and creamy. Add lemon juice, zest, and black pepper; stir to combine and set aside.
- Preheat oven to 300°F (149°C). Line a baking sheet with paper towels and set aside.
- Heat oil over medium heat in a 9-10″ skillet. Add the butternut squash and kosher salt and sauté for 5 minutes until slightly softened. Stir in the green onion and shallot and sauté for an additional 2-3 minutes. Remove from heat and stir in the lemon zest. Set aside.
- Mix the flour, cayenne pepper, and black pepper together and sprinkle over the butternut squash. Stir until well combined. Add the eggs and stir to combine until the batter is just moist.
- In a heavy-bottomed skillet (cast iron or enamel coated), heat the olive and canola oil until very hot, but not smoking. Spoon heaping tablespoons of butternut squash batter into the pan and flatten with the back of a spoon. Do not crowd the pan; work with only 3-4 fritters at a time. Cook for 3-4 minutes until browned and crispy, then carefully flip the fritters and brown on the other side. Transfer the fritters to the paper towel-lined pan and keep warm in the oven while you continue to make the rest of the fritters.
- Serve fritters hot. Top the warm fritters with a spoonful of the lemon chèvre.
Notes
- For a richer flavor, use full-fat goat cheese and heavy cream.
- If you don’t have self-rising flour, use all-purpose flour and add 1 1/2 teaspoons of baking powder.
- These fritters can be reheated in a 350°F oven for 5-7 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 3 fritters
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 3
- Protein: 7
- Cholesterol: 50
Frequently Asked Questions
What type of onion should I use for the fritters?
You can use yellow onion or sweet onion for a milder flavor, but shallots work well too for a slightly sweeter taste.
How do I ensure the butternut squash is properly cooked in the fritters?
Make sure to cook the butternut squash until it’s tender before mixing it with the other ingredients, as this will help achieve a smooth texture in the fritters.
Can I substitute the goat cheese with another cheese?
While goat cheese adds a tangy flavor, you can substitute it with feta or cream cheese, but the overall taste profile will change.
How much is “half” of a butternut squash in cups? The ones I see in grocery stores range quite a bit in size!
Hi Audrey,
Got your question about how much is half a butternut squash – for this recipe it came out to about 3 cups of grated squash. — use a box grater, or if you’ve got a food processor, using the grater attachment makes it a breeze.