Butternut squash, feta and rosemary fritters

So this is an everyday very quick and easy recipe.  My fussy 15 month old eater loved it and if you add a nice little salad or steamed broccoli it’s a solid weekday dinner.



1/2 baked butternut squash

1 egg

2 tablespoons buckwheat flour

100g feta

2 springs of rosemary (only leaves)

salt(very little because feta is salty),  cayenne pepper to taste

Cut the butternut squash in medium pieces and bake in a preheated oven 180C for 45 minutes.  Let it cool down.

Cut very thinly the rosemary leaves, mix all the ingredients together without breaking the ingredients too much.

Heat a pan and add enough olive oil to allow deep fry.  Of course you can use sunflower oil but I am Greek and I can’t do that!


Once the oil is hot, not smoking, take tablespoons of your mix and place it gently in the oil. Don’t put too many at the same time. Fry for 2 minutes turn them the  other way and fry them for another 2 minutes.



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