Squash Fritters with Camelina Oil & Jalapeno Cream

Quick, simple and delicious!

Just finished celebrating Thanksgiving and needed to use up some leftover squash. Fritters are super simple and quick to make. They can be a delectable side or take the main stage when paired with a side salad.


Squash Fritters with Camelina Oil & Jalapeno Cream


2 cups cooked squash or sweet potato, mashed
1/4 cup Jalapeño Cream + more for serving
1/4 tsp pepper
1/4 tsp himalayan pink salt
2 tbsp Camelina Oil
6-8 leaves of fresh sage


  1. In a bowl, combine cooked squash or sweet potato with a 1/4 cup of jalapeño cream. Add a dash of salt and pepper and gently combine.
  2. Over medium-high heat, add camelina oil to a non-stick skillet. Once the oil is hot, spoon the squash mixture into the pan. No more then 2 tbsp per fritter. Gently flatten them with a spatula. After 40-60 seconds, flip the fritters and add the sage leaves to the pan. Cook the fritters and sage for a minute or so and then remove immediately.
  3. Plate and serve with another spoon of jalapeño cream, crispy sage leaves and a drizzle of camelina oil.
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