A fun twist to bagels and lox, these butternut squash fritters are fried until crisp-tender and served with scallion sour cream, capers and smoked salmon. They’re a fantastic option for breakfast, lunch or dinner that can be made ahead of time and reheated in the oven or on the stove.

Difficulty: 2/5

Prep time: 20 min

Cook time: 25 min

Serves: 4-5


  • 1 (3-4 lb.) butternut squash, peeled and seeded, grated to about 6 cups
  • 1 medium onion, grated
  • 3 large eggs
  • 1 tbsp. dried thyme
  • 1 tsp. dried oregano
  • ½ tsp. smoked paprika
  • 1 tsp. kosher salt
  • ¾ cup (gluten-free) all-purpose flour
  • cooking oil with a high smoke point, like rice bran, canola or grapeseed
  • salt & pepper, to taste
  • ¼ cup (lactose-free) sour cream
  • 2 scallions, greens finely chopped
  • 1 lemon – 1 tsp. zest, then cut into wedges
  • 5 oz./150 g smoked salmon or trout
  • 1 tbsp. capers
  • pickled red onions (optional)


  1. On your grill, replace a grid with a Broil King griddle. Preheat grill to medium heat.
  2. In a mixing bowl, combine ingredients from butternut squash to flour to form a consistent batter.
  3. Stir together sour cream, scallions and lemon zest. Set aside.
  4. Brush oil onto the hot griddle. Spoon ¼ cup of batter onto the griddle at a time and flatten to form 6 fritters.
  5. Fry butternut squash fritters for about 3-4 minutes per side, until crisp-tender. Season with salt and pepper to taste.
  6. Transfer cooked fritters onto the cooling rack to keep warm and repeat with the remaining batter.
  7. Serve with scallion sour cream, smoked salmon and capers.

Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman