Market Recipe: Butternut Squash Fritters with Goat Cheese and Cinnamon Basil

butternut squash frittersButternut Squash Fritters with Goat Cheese and Cinnamon Basil

by Chef Brittan Wilson Egbert


  • 3 cups of raw butternut squash, grated
  • 1/2 cup grated carrot
  • 2 tablespoons of chopped cinnamon basil plus more for garnish
  • 1/2 cup onion, finely chopped
  • 2 eggs
  • 6 tablespoons of flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons ginger
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • Pinch of baking powder
  • Cooking oil for frying
  • Goat cheese


Wash squash and pat dry, peel and cut off both ends. Peel and chop one small onion. Grate squash with a box grater.  Break two eggs into a medium sized mixing bowl, whisk with a fork.  Add grated squash and carrot,  add chopped onions and cinnamon basil. Then add all the seasonings and baking powder.  Add flour as needed (more if your squash is wet and less if it is dry).  Heat a skillet to medium heat, add 2 Tbs vegetable oil.  Drop the squash mixture by spoon into hot skillet, cook about 3-5 minutes on both sides until brown.  Remove to a paper towel lined plate and let drain.  Top with goat cheese.  Serve warm and enjoy!

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