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Lemon Goat Cheese and Butternut Fritters

Lemon Goat Cheese and Butternut Fritters

A fun appetizer or side, these butternut squash fritters are topped with a lemony goat cheese for bright flavor.
By Lisa Lotts

Lemon Goat Cheese and Butternut Fritters

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.

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Lemon Goat Cheese and Butternut Fritters

Lisa Lotts
A fun appetizer or side, these butternut squash fritters are topped with a lemony goat cheese for bright flavor.
Course Appetizer, Side


  • 1/2 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 cup self rising flour
  • 1/8 teaspoon or more cayenne pepper
  • 1/4 teaspoon black pepper
  • 2 eggs lightly beaten
  • 2 tablespoons olive oil + 2 tablespoons canola oil for frying

Goat Cheese

  • 4 ounces chèvre goat cheese
  • 5 tablespoons cream
  • zest and juice of one lemon
  • 1/2 teaspoon black pepper


  • 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 degrees. 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 squash is 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 like Le Creuset works great) 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. Don't 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. Have your guests top the warm fritters with a spoonful of the lemon chèvre which gets delightfully gooey.


View Comments (2)
    • 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.

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