butternut squash fritters

butternut squash patties with thyme and leeks

Shredded butternut squash fritters are filled with buttery leeks and thyme, then pan-fried for extra crisp edges. Drizzle with creme fraiche!


  • 1 tbsp unsalted butter
  • 2 leeks, thinly sliced into half moons
  • kosher salt
  • freshly ground black pepper
  • 2/3 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1 tbsp fresh thyme leaves
  • 3 eggs, beaten
  • 5 cups grated butternut squash (from 3 lbs squash)
  • refined coconut oil, for frying (best non-greasy oil)
  • flaky salt, for serving
  • creme fraiche or sour cream, for serving


  1. Preheat oven to 300°F. Line a sheet pan with parchment paper, place a cooling rack over top and set aside.
  2. Melt butter in a small pan over medium heat. Add leeks, season with salt and pepper, and cook until softened, about 5 minutes. 
  3. Place the flour, baking powder, 1 1/2 tsp kosher salt, black pepper, thyme and eggs in a large bowl. Whisk until well combined. Mix in the butternut squash.
  4. Place a few spoonfuls of coconut oil in a large, heavy bottomed skillet over medium-high heat. When melted, it should be about 1/4-inch deep. A piece of batter will sizzle immediately when the oil is hot enough. Scoop 1/4 cup of mixture onto a flat spatula and flatten into a 4-inch patty. Gently slide the fritter off the spatula and into the oil. Repeat to make enough fritters to fill, but not crowd, the pan.
  5. Cook 4- 5 minutes per side, or until golden brown and crispy, adjusting heat as needed. Transfer to paper towels to drain and season with salt. Keep fritters warm on the prepared baking sheet in the oven. Repeat shaping and frying the fritters until all of the mixture has been used.
  6. Serve with a sprinkle of flaky salt and drizzle of creme fraiche.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Keywords: butternut squash fritters