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These Squash Fritters are seasoned to perfection and easy to make; they're the perfect appetizer or side dish for anything you make all year long.
Here are a few sauces you can drizzle or dip your summer squash fritters in; Ranch Dressing, Chimichurri, Remoulade, 5-minute Tartar Sauce, or Sun-Dried Tomato Vinaigrette.
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As a kid, my mom introduced me to yellow squash and zucchini, and I've been a fan ever since. She kept her seasonings really simple, salt, black pepper, and a little garlic powder.
When I was developing this recipe, I wanted to keep true to my upbringing and keep the seasonings simple, but I made sure when you take a bite; you knew somebody loved you.
It only took one round of testing to get these perfect, so get ready to get your grating box out and one towel because we're going to whip up something that the kids can stick their hands in and have some fun.
Key Ingredients
Here are the ingredients you'll need for these delicious yellow squash patties.
Yellow Summer Squash
Summer squash is available year-long but tastes best during the summer.
Yellow Onion
You'll need one small onion to mix in with the squash.
Egg
One large egg is needed to help bind the ingredients.
Seasoning Mix
You'll need kosher salt, black pepper, garlic powder, onion powder, Italian seasoning, and red chili flakes.
Flour
A little flour will aid the fritters in maintaining shape while cooking.
Oil and Butter
The butter will add a layer of flavor that oil cannot, and the oil will keep the butter from burning.
How To Make Squash Fritters Recipe
My goal for these yellow squash fritters was to taste good, be fun to make, and not be as complex as you thought.
Place a towel in a large bowl, and use a box grater to shred the squash and onion.
Squeeze out the water from the shredded squash over that bowl. You should have about ¾ - 1 cup of water; discard the water.
In the same bowl, add the grated squash and onion, egg, salt, black pepper, garlic powder, onion powder, Italian seasoning, and red chili flakes until the squash is evenly coated.
Stir in flour until evenly coated; the mixture should hold when pressed to the side of the bowl with your spoon; set aside for 10 minutes.
Heat a large skillet over medium heat, and add butter and oil; once the butter has melted, use a greased ¼ cup to scoop 3-4 fritter batter and smash slightly into a circular shape.
Cook patties for 3 minutes per side until golden brown. Drain on a paper towel-lined plate. Garnish with chopped parsley and serve immediately with your favorite dipping sauce.
How to Store Yellow Squash Fritters
Yellow squash fritters are best eaten immediately but will remain fresh for 3 days in the fridge.
Freeze fritters in an airtight container for 2 months. Thaw for 12-24 hours in the fridge before reheating.
To reheat, place in the air-fryer at 400°F for 5 minutes or until hot.
Pro Recipe Tips & Tricks
Here are a few notes I had from making these outstanding fritters.
- Wash your squash with white vinegar or baking soda. I use 2 teaspoons of soda for every 4 cups of water.
- You should squeeze out about ¾ - 1 cup of water for every pound of squash.
- You can substitute 1 small minced jalapeno instead of red chili flakes.
- My go-to cooking oil is avocado oil, but you can use coconut oil or any oil you have on hand.
- Resting the fritters for 10 minutes allows the flour to absorb excess moisture. This keeps the patties from falling apart while cooking in hot oil.
- You can use gluten-free flour as a substitute for all-purpose flour.
- I don't recommend using self-rising flour because we do not need any leaving agents to make the fritters "puff."
- Always use granulated onion and garlic powder for a better flavor.
- I like to use coarse black pepper but ground black pepper works too.
- Add ¼ cup of shredded parmesan cheese to make a yummy parmesan squash fritter.
- Feel free to use zucchini or pattypan instead of yellow squash.
- You can use a 50/50 blend of zucchini and squash to make these fritters.
- Purchase small, firm, and unbruised squash and zucchini.
- If your hands give you trouble, use a food processor shredding attachment to shred the squash and onion.
FAQ
Here are the top questions readers have about cooking yellow squash fritters.
Summer squash like straightneck, zucchini, crookneck, and pattypan are available from July to September. This is perfect because the squash is still immature, so the skin is tender before they get harder to endure the coming winter season.
Zucchini and squash can generally be used interchangeably in recipes. However, it's important to note that certain types of squash have slightly different flavors or textures.
Make sure the oil is hot enough (cook over medium heat), and enough water is squeezed out from the squash to help achieve crispier results.
If the oil temperature is too low or excess water remains in the squash before frying. It can result in your fried yellow summer squash coming out soggy.
Leave the skin on your yellow squash; the skin is edible and tender, and loaded with nutrients. Wash your squash before using it to remove any dirt.
You do not need to remove the seeds from the yellow squash before cooking; the seeds are tender and small.
You can serve a collard green coleslaw, tzatziki, or sour cream with fresh herbs as a dipping sauce or a simple, fresh green salad to keep the meal light.
More Summer Recipes
Here are some more great summer dishes to serve with this amazing recipe.
- Pineapple Mango Salsa
- Grilled Lamb Chops
- Grilled Yellow Squash
- Texas Oven Brisket
- Old Fashion Salmon Patties
- New Orleans Bread Pudding with Bourbon Sauce
- Southern Sweet Tea
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Wash your yellow squash or zucchini before getting all ingredients on the counter.
Step 2: Measure everything out.
Step 3: Start following the recipe and get ready for the best squash fritters you've ever enjoyed.
Making yellow squash fritters is a delicious and creative way to enjoy this versatile vegetable. If you make this recipe, please don't forget to leave a comment and star rating below, as I love to hear about your experience.
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📖 Recipe
Yellow Squash Fritters
Ingredients
- 1 lb. yellow squash washed, tops and bottoms removed
- 1 small yellow onion peeled and halved
- 1 large egg slightly beaten
- 1 ¼ teaspoons kosher salt
- ¾ teaspoon black pepper
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon red chili flakes
- ¾ cups unbleached all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons oil
- 2 tablespoons chopped Italian parsley
Instructions
- Over a large bowl, with a towel in it shred squash with a box grater. Do the same with the onion. Squeeze out any excess moisture over the bowl then discard the water.
- Add the squash and onion to the bowl and toss with eggs, salt, black pepper, garlic powder, onion powder, Italian seasoning and red chili flakes until squash is evenly coated.
- Stir in flour until evenly coated, the mixture should hold when pressed to the side of the bowl with your spoon, set aside for 10 minutes.
- Heat a large skillet over medium heat, add butter and oil; once the butter has melted, use a ¼ cup to scoop 3-4 fritter batter, cook for 3-4 minutes per side until golden brown. Drain on a paper towel lined plate. Keep hot in a warm oven until you finish cooking. Serve immediately garnish with parsley and serve your favorite dipping sauce.
Notes
- Wash your squash with white vinegar or baking soda. I use 2 teaspoons of soda for every 4 cups of water.
- You should squeeze out about ¾ - 1 cup of water for every pound of squash.
- You can substitute 1 small minced jalapeno instead of red chili flakes.
- My go-to cooking oil is avocado oil, but you can use coconut oil or any oil you have on hand.
- Resting the fritters for 10 minutes allows the flour to absorb excess moisture. This keeps the patties from falling apart while cooking in hot oil.
- You can use gluten-free flour as a substitute for all-purpose flour.
- I don't recommend using self-rising flour because we do not need any leaving agents to make the fritters "puff."
- Always use granulated onion and garlic powder for a better flavor.
- I like to use coarse black pepper but ground black pepper works too.
- Add ¼ cup of shredded parmesan cheese to make a yummy parmesan squash fritter.
- Feel free to use zucchini or pattypan instead of yellow squash.
- You can use a 50/50 blend of zucchini and squash to make these fritters.
- Purchase small, firm, and unbruised squash and zucchini.
- If your hands give you trouble, use a food processor shredding attachment to shred the squash and onion.
Duke Robnett says
Kenneth,
I have tried many of your recipes and find them all absolutely delicious. Keep posting them please. Each recipe adds just the right touch that brings back the art of savory Southern cooking with an added flair. Keep 'em coming. You're an artist of great food. Keep bringing it on.
Kenneth Temple says
Love to hear it! I will keep it up Duke! Comments like this keeps me rolling.
Sharon says
I prepared this recipe was impressed with my self. I followed your recipe to the point. It was delicious to say this was my first time cooking yellow squash fritters. Chef Kenneth Keep up the good recipes and I’ll pass it on to family and friends. Deliciousness!!!
Kenneth Temple says
Hey Sharon! I'm glad to hear you enjoyed your first yellow squash fritters!!!