Butternut Squash is so versatile. Which is exactly, what makes it so great for these Butternut Squash Fritter recipe made with Tomato and Feta.
I love butternut squash as a carb substitute and I’ll regularly opt for this over potato/rice with chilli. It’s also great roasted and topped with risotto! However, I wanted something I could do with leftover b’nut. You know the kind, the last little bit, when it needs eating or you know it’s going to go to waste – and we all hate waste!
So thinking how much I love a good fritter when out for breakfast – I’ve made some awesome courgette fritters before too! I thought I’d use up some other leftovers, and try make a delicious brunch to treat myself to on my day to myself. A post-run brunch. Something to refuel ready to get productive and smash through the chores – food shopping on a Sunday is not fun!
I also had some plum tomatoes from my salmon which I was dying to use up too. And we almost always have feta in at the moment – current craving.
These did take a little practice. But, I can safely say I didn’t waste any – but my first fritters did go back in a bowl to rectify the mixture! The thing is, if they’re too runny they stick to the pan and don’t look like fritters at all! The trick is to add enough flour to make the mixture pre-frying more dough like.
I was so happy with the finished result I just had to share. They’re still a little soft in the middle, yet crispier on the outside. They’re delicious! the tomato only just comes through – it’s more a binding ingredient. The cheese adds a touch of creamy, rich flavour. But again, just a touch. These are great with a poached egg, sour cream and rocket. Or even sour cream, rocket and asparagus – it is asparagus season after all.
I’ve popped this butternut squash fritter recipe below. Do let me know what you guys think.
Do you make fritters regularly? What do you normally make fritters from?
Butternut Squash, Tomato & Feta Fritters
A delicious weekend brunch or light lunch option. Great for using up leftovers!
- 200 g butternut squash
- 2 peeled plum tomatoes from a can
- 60 g feta
- 100 g plain flour
- 1 tbsp oil
- 2 eggs
- rocket & sour cream for serving
Peel and chop the butternut squash into small cubes. Place in a saucepan with boiling water, and boil until soft.
Remove from the heat and drain the butternut squash. Add the peeled plum tomatoes and mash with the butternut squash until smooth. Add the feta and flour and stir until it forms a cookie dough like mixture - feel free to add more flour if you mixture still looks a little sloppy.
Heat the oil in a frying pan, dollop a quarter of the mixture into the pan. Push out to a circle, but keep the thickness to about 1cm. Allow to cook the underneath until slightly golden, turn and cook the other side.
Repeat with remaining mixture, making four fritters.
Whilst the last fritter is cooking, poach the eggs.
Serve two fritters per person, with a handful of rocket, a dollop of sour cream and a poached egg. Enjoy!