Yellow Squash Crispy Fritters

This hearty yellow squash fritters recipe has become my go-to side dish for transforming ordinary dinners into something special. The crispy exterior combined with the tender, flavorful interior makes these fritters a delightful alternative to traditional hash browns.

I first created these when my garden was overflowing with yellow squash and my family was getting tired of the usual steamed version. These fritters turned my picky eaters into squash enthusiasts and now they request them weekly alongside grilled chicken or fish.

Ingredients

• Yellow squash unpeeled: 1 pound. The skin adds beautiful color and extra nutrients to your fritters
• Medium onion half: about 4 ounces. Adds essential savory flavor that balances the mild squash
• Large egg: 1. Acts as the crucial binder that holds everything together
• Kosher salt: 1 teaspoon Diamond Crystal or half teaspoon of any other salt. Proper seasoning enhances the natural flavors
• Black pepper: quarter teaspoon. Adds a subtle kick that complements the squash perfectly
• Garlic powder: 1 teaspoon. Provides depth of flavor without the risk of burning that fresh garlic can have
• Unsalted butter: 2 tablespoons. Creates that irresistible golden crust and rich flavor

Step-by-Step Instructions

Prep the vegetables:

Shred the squash using a food processor with the shredding attachment or grate by hand. Finely chop the onion. Place both in a colander and press repeatedly with the back of a spoon to remove as much liquid as possible. This step is crucial for achieving crispy fritters that hold together well.

Create the batter:

In a medium bowl, whisk the egg with salt, black pepper, and garlic powder until well combined. Add the drained squash and onion mixture and stir thoroughly to ensure every shred is coated with the seasoned egg.

Begin frying:

Heat a large 12inch nonstick skillet over medium heat. Brush with half the butter until melted and sizzling. Using a quarter cup measure for each fritter, spoon the mixture onto the hot skillet, leaving space between each one. Let them cook undisturbed for 4 to 5 minutes until you see golden brown edges forming.

Flip and finish:

With a thin spatula, carefully flip each fritter. The bottom should be beautifully browned. Cook for another 4 to 5 minutes until the second side matches the first in color and crispness. Add more butter to the pan before cooking the second batch.

Serve immediately:

Transfer to plates and top with a dollop of sour cream or fresh salsa if desired. The contrast of the cool topping with the hot fritters is absolutely delightful.

Save This

The humble yellow squash really shines in this recipe. My grandmother used to make a similar version using zucchini from her garden, but I find the yellow variety has a slightly sweeter flavor that caramelizes beautifully when fried. These fritters remind me of summer Sunday dinners on her porch, where the simple foods always tasted the best.

Troubleshooting Floppy Fritters

The biggest challenge with squash fritters is their delicate structure. Unlike potato pancakes, yellow squash lacks natural starch that helps bind ingredients together. To ensure your fritters hold their shape, be extremely thorough when draining the vegetable mixture. I sometimes even wrap the grated squash and onion in a clean kitchen towel and squeeze firmly to extract every possible drop of moisture.

For sturdier fritters, consider adding a binder. While the recipe works beautifully as written, you can add 2 tablespoons of allpurpose flour if you don't mind the carbs, or quarter cup of almond flour for a lowcarb option. Another delicious variation is adding quarter cup of grated parmesan cheese, which not only helps with structure but also adds wonderful savory notes.

Perfect Pairings

These versatile fritters complement almost any protein. They shine alongside grilled chicken or fish, adding a textural contrast to the meal. For breakfast, top them with a fried egg and let the runny yolk create a luscious sauce.

For a complete vegetarian meal, serve these fritters with a fresh Greek salad and tzatziki sauce. The cool, cucumber yogurt dip balances the warm, crispy fritters perfectly. I often make a double batch for Sunday brunch and serve them with smoked salmon and crème fraîche for an elevated experience that impresses guests every time.

Making Ahead and Storage

The beauty of these fritters extends to their makeahead potential. Prepare the mixture up to a day in advance and store it in an airtight container in the refrigerator. Just be sure to drain any accumulated liquid before cooking.

Leftover cooked fritters stay fresh in the refrigerator for 3 to 4 days when properly stored. Reheat them in a 350°F oven uncovered until they regain their crispness, about 10 minutes. Surprisingly, they are also delicious eaten cold straight from the refrigerator the next day.

For longer storage, freeze completely cooled fritters in a single layer on a lined baking sheet, then transfer to freezer bags once solid. Thaw overnight in the refrigerator before reheating in the oven for best texture results.

Common Queries

→ How do I keep the fritters from falling apart?

Be sure to press as much water as possible from the squash and onion before mixing. Adding a small amount of flour or parmesan may help the mixture hold together better during frying.

→ Can I use zucchini instead of yellow squash?

Yes, zucchini works well as a substitute. Treat it the same way—shred, salt, and press out excess moisture before mixing with the other ingredients.

→ What toppings go well with these fritters?

Sour cream and salsa are great for serving, but you can also try plain Greek yogurt, a squeeze of lemon, or fresh herbs for extra freshness.

→ How do I store and reheat leftovers?

Refrigerate leftovers in an airtight container for 3-4 days. Reheat in a 350°F oven or enjoy them cold directly from the fridge.

→ Can the fritters be frozen?

Yes, arrange fritters on a tray to freeze individually, then transfer to freezer bags. Thaw in the fridge overnight before reheating in the oven.

→ What can I use instead of garlic powder?

Two teaspoons of freshly minced garlic provide great flavor as an alternative to garlic powder.