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Butternut Fritters with Rocket

Delicious little treats, super as a starter or a snack. They may be used as a fairly substantial main course, with the addition of extra salad. This is a great way to use up any leftover butternut. It’s tempting to overindulge in this delicious combo of butternut, with the blue cheese and onion marmalade.

Makes 42 – 46 small fritters

Onion Marmalade:

  • 2 large red onions, sliced 30 ml cooking oil
  • Salt and pepper
  • 125 g brown sugar (155 ml) 125 ml red wine vinegar

Butternut Fritters:

  • 675 g butternut, peeled and chopped (750 ml) 2 large eggs
  • 7 ml salt
  • 3 – 5 ml chilli flakes
  • 280 g cake flour (500 ml)
  • 15 ml baking powder
  • Cooking oil for shallow-fat frying
  • 45 ml balsamic vinegar

To serve:

  • 30 g rocket,
  • 125 g blue cheese, crumbled

Onion Marmalade:

  • Sauté onions in oil with the salt and pepper, for 5 minutes.
  • Add the sugar and vinegars; cook to a syrupy consistency, then set aside.


  1. Place the butternut into a steamer or into a colander over a saucepan, a quarter filled with boiling water; steam until tender.
  2. Mash the butternut; cool slightly, then mix in the eggs, salt and chilli flakes.
  3. Sift the flour and baking powder together; stir into the butternut.
  4. Cook spoonfuls of the mixture in a frying pan with a little oil; cooking over a medium heat. Turn over when puffed up.
  5. Drain well.


  • Layer the fritters with the rocket and crumbled blue cheese; drizzle the onion marmalade over the layers.


  • If you are not a blue cheese fan, substitute this for feta cheese or white Cheddar.
  • Omit chilli flakes.
  • If you prefer something sweet; omit onion marmalade; sprinkle fritters with cinnamon, and serve drizzled with maple syrup.

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Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.