Butternut Corn Fritters / by Katie Brown





Butternut Corn                 Fritters


  • 1 bag pre cut Butternut Squash
  • 1/2 bag (~ 6oz) Frozen Corn (thawed)
  • 2 Eggs (some people use 3)
  • 1/2 cup Coconut Flour
  • 1/2 cup shredded Parm Cheese
  • 2 tsp Baking Powder
  • 1 tbsp. ground Sage
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1/2 tsp Sea Salt
  • Avocado or Olive Oil for the pan
  • Optional: couple sprigs of fresh Thyme


  1. Heat oven to 400 Roast
  2. Toss butternut squash in a little avocado oil salt and pepper on parchment paper ona  baking sheet and roast for 25-30 minutes
  3. While squash is roasting toss all other ingredients into bowl and combine until mixed completely
  4. Remove squash, let cool, and mash
  5. Fold in squash into the corn mixture
  6. Add another egg if not sticking together
  7. Heat up pan on oven with oil (medium heat)
  8. Once pan is hot, scoop out 1/4 cup of mixture and lightly flatten out (not all the way)
  9. Set fritter in the pan and turn once bottom has browned
  10. Set aside finished fritter and ocntinue. You will want to add more oil to the pan as you go