Baked squash fritters

4.50 from 2 votes

Greek recipe for baked winter squash fritters with feta

Prep Time30

Cook Time50

Draining time1

Total Time2 20

Course: Appetizer, meze

Cuisine: Greek

Servings: pieces

Calories: 72kcal

Author: Mia Kouppa

6 cups shredded, drained, orange-fleshed squash (like pumpkin or butternut squash)
1 medium onion, shredded
2 eggs
1 cup crumbled Greek feta
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2/3 cup bread crumbs
1/4 cup finely chopped parsley

Peel and grate your squash and place it in a colander set over a large bowl to drain, at least one hour.
Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
Take your grated squash, a handful at a time, and manually squeeze out any excess water. Place in a large bowl.
6 cups shredded, drained, orange-fleshed squash (like pumpkin or butternut squash)
After you have drained and squeezed as much water as possible out of your squash, mix it together with the rest of the ingredients.
1 medium onion, shredded, 2 eggs, 1 cup crumbled Greek feta, 1/4 cup olive oil, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 2/3 cup bread crumbs, 1/4 cup finely chopped parsley
Once everything is well combined, take a heaping tablespoon of the mixture and form a ball. Place on a parchment lined cookie sheet and flatten slightly with your hand, or spatula so that each piece is about 1/2 inch thick.
Bake in the middle of your oven for approximately 50 minutes or until golden brown on the underside.
Remove pan from oven and let cool for 5 to 10 minutes. Carefully use a spatula to transfer your fritters to a serving platter.
Enjoy!