Crispy Yellow Squash Fritters

If you ask me, yellow squash fritters are the perfect way to use up summer’s bounty.

These crispy little bites bring together fresh garden squash and simple pantry ingredients to make something that’s both comforting and light. The outside gets golden brown and crunchy, while the inside stays tender and soft.

They’re seasoned with garlic and herbs, then pan-fried until they’re just right. A dollop of sour cream and some fresh chives on top makes them even better.

It’s the kind of side dish that makes everyone at the table happy, and they’re just as good for lunch as they are for dinner.

What Kind of Yellow Squash Should I Use?

Yellow summer squash is perfect for these fritters, and you’ll find them readily available at most grocery stores or farmers markets during the warmer months. The straight-neck variety (shaped like a cylinder) and crookneck (with a curved neck) both work equally well in this recipe – just make sure to pick squash that are small to medium-sized, about 6-8 inches long. Larger squash tend to have more seeds and can be a bit watery, which isn’t ideal for fritters. When selecting your squash, look for ones that feel firm and heavy for their size, with bright, blemish-free skin. Since we’re keeping the peel on for extra texture and nutrition, give them a good wash before grating.

Options for Substitutions

These fritters are pretty adaptable – here are some helpful swaps if you need them:

• Yellow summer squash: You can easily swap yellow squash with zucchini, or even try a mix of both. Just make sure to squeeze out excess moisture after grating, no matter which type you use.
• White flour: All-purpose gluten-free flour blend works as a 1:1 replacement. You could also use whole wheat flour, though your fritters might be a bit denser.
• Cornmeal: If you’re out of cornmeal, use extra flour instead. The texture will be different, but they’ll still taste good. Breadcrumbs can also work in a pinch.
• Buttermilk: No buttermilk? Mix regular milk with 2 teaspoons of lemon juice or vinegar and let it sit for 5 minutes. Plain yogurt thinned with a bit of milk works too.
• Frying oil: Any neutral oil like vegetable, canola, or grapeseed oil works well. Avoid olive oil as it has a lower smoke point and can make your fritters taste bitter.
• Onion: Feel free to use green onions, shallots, or even onion powder (about 1 teaspoon) if you’re not keen on diced onions.

Watch Out for These Mistakes While Cooking

The biggest challenge when making squash fritters is dealing with excess moisture – be sure to squeeze out as much liquid as possible from your grated squash using a clean kitchen towel or several layers of cheesecloth, or you’ll end up with soggy fritters that won’t crisp up properly. Another common mistake is overcrowding the pan, which causes the oil temperature to drop and results in greasy, heavy fritters – instead, fry them in small batches of 3-4 at a time, giving each fritter enough space to develop a golden crust. To ensure perfectly cooked fritters, maintain your oil temperature around 350°F (if the oil starts smoking, it’s too hot), and resist the urge to flip them too early – wait until you see bubbles forming around the edges and the bottom is golden brown, about 2-3 minutes per side. For extra crispiness, place your cooked fritters on a wire rack instead of paper towels, which can make them steam and lose their crunch.

What to Serve With Squash Fritters?

These crispy squash fritters make a great side dish, but they can also be the star of the show with the right accompaniments! A dollop of sour cream or ranch dressing on top is my go-to for dipping, and I often serve them alongside a fresh tomato salad in the summer when both squash and tomatoes are at their peak. For a complete meal, try serving these fritters with grilled chicken or fish, or make them part of a vegetarian spread with corn on the cob and coleslaw. If you’re serving them for brunch, they pair perfectly with scrambled eggs and crispy bacon.

Storage Instructions

Keep Fresh: These squash fritters are best enjoyed right after cooking, but if you have leftovers, place them in an airtight container with paper towels between layers to absorb any excess moisture. They’ll stay good in the fridge for up to 3 days, though they might lose some of their crispiness.

Freeze: Want to make a bigger batch? Let the fritters cool completely, then lay them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag and they’ll keep for up to 2 months. Just remember to squeeze out as much air as possible from the bag to prevent freezer burn.

Crisp Up: To get your leftover fritters crispy again, pop them in a preheated 350°F oven for about 5-7 minutes, or heat them in a skillet over medium heat for a few minutes on each side. If you’re working with frozen fritters, no need to thaw – just add a few extra minutes to the heating time.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 50-60 g
• Carbohydrates: 80-90 g

Ingredients

• 1 large egg (helps bind the fritters together)
• 1/2 tsp garlic powder
• 1/3 cup diced onion
• 1/2 cup oil (for frying, peanut or vegetable oil work best)
• 2 cups shredded yellow squash
• 1/4 tsp black pepper
• 1 cup all-purpose flour (I always use King Arthur all-purpose flour)
• 2/3 cup buttermilk
• 1/2 cup cornmeal (gives the fritters a nice crispy edge)
• 1/2 tsp salt

Step 1: Prepare the Dry Ingredients

In a large bowl, begin by whisking together the dry ingredients: flour, cornmeal, chopped onion, salt, black pepper, and garlic powder.

Ensure that they are well mixed to evenly distribute the flavors throughout the mixture.

Step 2: Incorporate the Wet Ingredients

Add the shredded squash, egg, and buttermilk to the bowl of dry ingredients.

Stir until everything is fully combined, creating a thick batter.

Make sure the squash is evenly distributed throughout the mixture for consistent flavor and texture.

Step 3: Fry Until Golden Brown

Heat oil in a frying pan over medium heat.

Once the oil is hot, drop spoonfuls of the batter into the hot oil.

Cook the fritters until they are browned on each side, flipping as necessary.

Each side should take a few minutes to develop a golden brown color and crispy texture.

Step 4: Drain and Serve

Once the fritters are cooked to perfection, remove them from the oil and place them on paper towels to drain any excess oil.

Serve warm as a delightful side dish or snack.

Enjoy your crispy squash fritters!