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Baked squash fritters without cheese are a perfect meze or appetizer – loved by all!
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5 from 1 vote

Baked squash fritters without cheese

Baked squash fritters without cheese are a perfect meze or appetizer – loved by all!
Prep Time50 mins
Cook Time50 mins
Total Time1 hr 40 mins
Course: Appetizer, Light meal, Side Dish, Snack
Cuisine: Greek
Keyword: squash, squash fritters, summer recipes
Servings: 25 fritters
Author: Mia Kouppa


  • 5 cups (1,250 mL) grated squash
  • 1 medium yellow onion grated
  • 1 tspn salt
  • 1 tbsp (15 mL) olive oil
  • 2 large eggs
  • 1/2 cup plain breadcrumbs
  • 2 tbsp thick semolina
  • olive oil for brushing on top of fritters before baking


  • In a large bowl, mix together the grated squash, onion and salt.  Let sit for approximately 10 minutes.
  • Begin to mix the grated squash and onion together by hand, using the same motions you would use if you were kneading bread.  Work the ingredients together this way for about 2 – 3 minutes.  You will notice that there is water being released from the mixture.
  • Transfer the squash and onion mixture to another large bowl, a handful at a time.  With every handful, squeeze out and discard as much liquid as you possibly can.  In this bowl, add to the squeezed out squash and onion, the olive oil, eggs, breadcrumbs and semolina.  Mix well.
  • Allow the mixture to sit for approximately 10 minutes.
  • Meanwhile, preheat your oven to 375 degrees Fahrenheit.
  • Line a large baking sheet with parchment paper.  Scoop out about 1 tablespoon of the vegetable mixture and shape it into a ball.  Press down lightly with the back of a spoon or the back of your hand to form a thick disc.  Repeat with all of the mixture.
  • Brush the top of the unbaked fritters with a bit of olive oil.  Place them in the middle rack of your oven and bake or 30 minutes.  Turn them over carefully, and then continue to bake for another 20 minutes.
  • Remove from oven and allow to cool on the baking sheet.
  • Enjoy!