Butternutty Apple Fritters – A Versatile Baby Finger Food and Meal Side


Turn Butternut Squash and Apples Into a Tasty Finger Food and Side Dish

I had one little butternut in the bin, hardly enough to bake up as a side dish.  I also had a Macintosh apple sitting on the counter that I pulled from the crisper because it was a bit bruised.

My intention was to make parsnip and carrot fritters but instead, I made use of the squash and apple and created some butternut squash and apple fritters.

I made these “sweet” in that I used pumpkin pie spice but I think making them savory with thyme, ginger and sage would be super tasty.

I would serve these to babies 10 months+ only because the texture might be a bit difficult for younger babies to gum-up; Please use your own best judgement.

Serve Butternut-Apple Fritters with:

  • a bit of maple syrup
  • yogurt mixed with cinnamon – dip or spread
  • sour cream
  • cottage cheese

Butternut & Apple Fritters


  • 1 small-ish butternut squash peeled & grated (about 3-4 cups)
  • 1 medium macintosh apple peeled & grated
  • 1/3 cup flour
  • 2 eggs – whisk them together If you are staying away from egg whites, use 4 yolks
  • 2 tablespoons olive oil – for frying or baking
  • 3/4 cup panko breadcrumbs
  • 1 tablespoon pumpkin pie spice mix


  • Grate the grate the butternut squash then grate the apple.
  • Be sure to grate the butternut semi-fine so that the “shavings” will cook to tender; I grated a bit too large on this go-round and the butternut was a rather al dente.
  • Toss the squash and apple in a large bowl then add the flour and the spices
  • Mix well to thoroughly combine
  • Stir in the eggs and mix to combine
  • Fold in the breadcrumbs then cook using either method below:
  • Frying:
  • In a large, heavy skillet, heat 2 tablespoons olive oil over medium heat.
  • Drop 4-5 rounded tablespoonfuls of the fritter mixture into the skillet then flatten a bit. Fry for approximately 5 minutes then turn the fritters over. Fry for an additional 5 minutes, until golden all over and a bit crispy.
  • Remove from skillet to a plate covered with paper towels
  • Serve warm.
  • Baking:
  • Lightly coat a baking sheet with olive oil. Bake in a 375F degree oven for 15-20 minutes, turning the fritters halfway through cooking time. Fritters will be a golden color and may be a bit crispy around the edges.
  • Having made these both methods, I think I prefer the baked texture for little ones and the fried texture for older kids.


You can use a food processor to shred the squash and apple, just be sure to remove seeds/core.
Skip the prep work and just steam the grated squash and apples & serve