Yellow Squash Fritters

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.

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

Kenneth Temple

These Squash Fritters are seasoned to perfection and easy to make; they're the perfect appetizer or side dish.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer, Side Dish

Cuisine American, Southern

Servings 4 persons

Calories 248 kcal

Ingredients

  

1x2x3x

• 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

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.

Storage:

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.

 

Nutrition

Calories: 248kcalCarbohydrates: 26gProtein: 6gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 56mgSodium: 753mgPotassium: 413mgFiber: 3gSugar: 4gVitamin A: 711IUVitamin C: 24mgCalcium: 46mgIron: 2mg

Keyword squash fritters, yellow squash fritters, recipe for squash fritters, squash fritters recipe,

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