YELLOW SQUASH FRITTERS
These homemade yellow squash fritters are simple and make the perfect side dish or appetizer.
They come together quickly and are full of flavor. We love our squash recipes, from cheesy squash casserole to squash bread! If you like squash as much as us, you’re gonna love these fritters.
❤️WHY THIS RECIPE IS POPULAR
Yellow squash is a well-known vegetable in the South. You’ll find it in many Southerners’ gardens in the summertime. These fritters are so easy, made with very simple ingredients, and a great and delicious way to use up your fresh squash! It takes about 8-10 minutes to put them together, and before you know it, you’ll be enjoying a fabulous treat.
🍴KEY INGREDIENTS
Squash fritters are made up of very basic ingredients! You’ll probably have most of them already.
Yellow Squash-fresh and in season is best. You’ll need about two medium-sized squash.
All-Purpose Flour, yellow cornmeal, and egg-this binds the fritter together and provides a great texture that makes these fritters great.
Chopped onion-you can use any type of onion you like. I like green or red onion for this recipe.
Salt, Pepper, and garlic powder-adds flavor!
Buttermilk/ Regular Milk-adds a wonderful flavor and helps with the binding. Buttermilk adds a rich flavor. I promise you can’t taste it.
Cooking Oil-I use canola oil for frying these fritters.
SWAPS
Squash-zucchini can take the place of yellow squash in many recipes. You could easily use it in these fritters.
Garlic-not a fan? Leave it out. Add the spices and herbs that your family enjoys.
Cooking oil-avocado oil has a high smoke point and could easily be used.
EQUIPMENT NEEDED
This easy recipe takes very little equipment. You’ll need a box grater to grate your squash. You’ll need a frying pan and a spoon.
🍽️HOW TO MAKE
You’ll be shocked at how easy it is to make squash fritters. Seriously, you’ll be making them all the time!
PREPARATIONS
Start by grating your squash with a box grater. Once you have your squash grated, go ahead and place the oil in your frying pan, place it on the stove, and let it start to get hot. Whisk together the flour, cornmeal, chopped onion, salt, black pepper, and garlic powder in a large bowl.
COOKING
- Stir shredded squash, egg, and buttermilk into your dry ingredients and mix well.
- Drop by spoonfuls into the hot oil.
- Brown on each side.
- Drain on paper towels.
⭐TIP
You can use an ice cream scooper to help you make more uniform fritters. I use a spoon, but you may feel more comfortable with a scooper. These fritters are made with a drop method. You will simply drop them into the frying pan. Try to make your fritters the same size (thickness) so they will take the same amount of time to cook.
RECIPE VARIATIONS
HOW TO SERVE SQUASH FRITTERS
Serve these fritters as a side dish to our stuffed green peppers or spatchcocked apricot chicken. They are also fabulous as an appetizer. Add our homemade buttermilk ranch dressing for a delicious dipping sauce.
❓FREQUENTLY ASKED QUESTIONS
Yes, just swap the flour for a 1-to-1 ration of gluten-free flour.
No, and I recommend using the buttermilk if you can. It is higher in fat and adds a much better flavor to the fritters. In a pinch, you can use this buttermilk substitute.
STORING AND REHEATING
These fritters are best served immediately. You can store them in an airtight container in the refrigerator for up to 3 days. Reheat by placing them back in a skillet over medium heat or in the microwave for 20 seconds at a time. You could also put them in the oven on 350 for 5-10 minutes or until they are warmed through.
You can freeze already-cooked fritters for up to 2 months.
Tip-when I have leftovers, I like to break them up and put them on a salad the next day.
💕MORE RECIPES YOU WILL ENJOY:
SERVING SIZE
The serving size depends on how big or small you make your fritters. This recipe makes about 8-10 for me. You can easily double this recipe. If you do, I recommend heating two frying pans so you can make them all at the same time.
Yellow Squash Fritters
Ingredients
- 2 cups shredded or grated yellow summer squash do not peel
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/3 cup finely chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 egg
- 2/3 cup buttermilk or regular milk
- Oil for frying about 1/2 cup
Instructions
- Whisk together the flour, cornmeal, chopped onion, salt, black pepper and garlic powder in a large bowl. Stir in shredded squash, egg and buttermilk. Drop by spoonfuls into hot oil. Brown on each side. Drain on paper towels.
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What a great recipe!! I’ve never made squash fritters…usually just fried squash covered with corn meal. But the flavor adjustments for this recipe for my family are endless!! My crowd likes spice and seasoning, so we’ll go with some added sharp cheddar cheese, or pepper jack, Tony Chachere’s Creole Seasoning, and some chopped jalapenos, taking plain fried squash to a whole new level!! Thanks so much for this recipe!!! You guys rock!!! Your recipes never fail us!!!
YAY! So glad you loved this one!!
I agree with the person that said these needed more flavor. Definitely (in my view) needs more seasoning than the recipe calls for. I even salted the squash and the onion separately and these were still bland. I plan to make these again just use more seasoning.
Yes.. add whatever you like. Like we said in the Recipe Variations section.. you can add all kinds of spices you like.
This recipe is awesome. my family loves them.
This was a great starter recipe. I found it maybe needed a little more flavor — but my palate is a bit on the bolder side. I may try these with sharp cheddar cheese next time. I love the base recipe, though. Thanks!
Can you make these ahead and freeze them?
I’ve never tried to freeze them but I don’t see why you couldn’t.
Thank you so much for these and all the old time recipes I ve tried and like them all. Keep up the good work.
These are “out of this world good!” I’ll be making them for the rest of the summer. Thank you!!
I have made this recipe for years but I add a cup of shredded cheese, what ever is your choose, I like sharp cheddar. Sometimes I use two kinds of squash if I don’t have enough yellow
Should I squeeze the grated squash like I would with zucchini, or is that not necessary?
I don’t with the yellow squash but if yours seems watery I would squeeze it.
I have been looking for a recipe that reminded me of my grandmother’s wonderful squash fritters. Yours hit the mark!!! Thank you
Wonderful!! So glad!