When summer squash starts showing up in gardens, farmers markets, and on front porches from well-meaning neighbors who planted just a few too many squash plants, this is one of my favorite ways to put it to good use.
These easy Squash Fritters are made with simple ingredients like fresh yellow squash, onion, flour, egg, a little sugar, and salt, then pan fried until they’re crispy and golden brown on the outside and tender on the inside. They’re quick, easy, and a mighty fine way to turn a pile of summer squash into something everybody at the table will actually get excited about.
And listen, I love squash just about any way you can cook it, but there’s just something about a crispy little fritter that makes it feel special. It’s a side dish. It’s an appetizer. It’s a snack if you’re standing at the stove eating them as fast as they come out of the skillet. Not that I would know anything about that.
What are squash fritters?
Squash fritters are little pan fried patties made from grated yellow squash mixed with a simple batter. Think of them kind of like a squash pancake, but savory, crispy, and Southern enough to make you start looking around for a plate of sliced tomatoes and a skillet of cornbread.
You’ll also hear folks call them squash patties or fried squash fritters. Whatever you call them, they’re a great way to use up fresh summer squash when the garden is producing faster than you can keep up.
What kind of squash should I use?
I use yellow summer squash for this recipe. Smaller to medium squash usually work best because they’re tender, have smaller seeds, and aren’t quite as watery as those giant garden squash that look like they’ve been taking performance-enhancing fertilizer.
That said, if you’ve got larger squash, you can still use them. If the seeds are big and tough, I’d scoop them out before grating. For small and medium yellow squash, I don’t usually bother removing the seeds.
You can also use zucchini in this recipe. Yellow squash and zucchini behave pretty similarly here, so feel free to use one or the other, or even a combination of both. A mix of yellow squash and zucchini makes the fritters pretty, too.
The secret to crispy squash fritters
The biggest trick to getting crispy squash fritters is removing some of the moisture from the grated squash and onion. Summer squash holds a lot of water, and too much moisture can make the fritters soft instead of crisp.
After grating the squash and onion, place them in a mesh strainer and press out as much liquid as you can. You can also wrap the mixture in a clean kitchen towel and give it a good squeeze. Don’t be shy. That squash can take it.
Once the mixture is combined with the flour and egg, let it sit for about 5 minutes. This gives the flour a chance to hydrate and helps the batter hold together a little better.
Can I use a food processor?
Absolutely. A box grater works great, but a food processor with the shredding attachment makes quick work of the squash and keeps your knuckles out of harm’s way. And any recipe that protects my fingers from becoming part of supper gets a gold star from me.
You can grate the onion, too, or simply chop it very finely if that’s easier.
Why is there sugar in this recipe?
The little bit of sugar doesn’t make these fritters sweet. It just helps balance the savory flavor and brings out the natural sweetness in the squash. It’s a small amount, but it makes a difference.
If you prefer to leave it out, you can. The recipe will still work.
Can I add more seasoning?
You sure can. The recipe as written is simple and classic, but it’s also easy to dress up.
I love adding about 1/2 teaspoon of curry powder to the batter. I know that might sound a little unexpected, but it gives the fritters this warm, savory flavor that really works with the sweetness of the squash.
Cajun seasoning is another great option. You can also add a little garlic powder, black pepper, cayenne, minced jalapeño, seasoned salt, or your favorite all-purpose seasoning. Just keep in mind that some seasoning blends are saltier than others, so you may want to reduce the salt in the recipe if your seasoning blend already contains salt.
Can I add cheese?
Yep. A little shredded cheddar is a great addition. I’d start with about 1/2 cup of shredded cheddar cheese stirred into the batter. Parmesan would work, too, and gives the edges a little extra savory crispness.
Some folks also like adding bacon bits, green onions, or a little minced jalapeño. That’s the fun thing about a recipe like this. Once you’ve got the basic method down, you can make it your own.
Can I use cornmeal instead of flour?
For this particular recipe, I like all-purpose flour best because it helps bind everything together and gives the fritters a tender texture. But if you love that classic fried squash flavor, you can replace a few tablespoons of the flour with cornmeal for a little extra crunch.
I wouldn’t swap all of the flour for cornmeal unless you’re comfortable experimenting, because the fritters may not hold together quite as well. A little cornmeal mixed in, though? That’s a mighty good idea.
Can I make squash fritters in the air fryer?
I still think these are best pan fried in a skillet, but an air fryer can work. The texture will be a little different, and they may not get quite as evenly browned, but it’s an option.
To air fry them, lightly spray the air fryer basket with nonstick cooking spray or brush it with oil. Scoop the batter into small mounds and gently flatten them. Spray the tops with a little oil, then air fry at 375°F until golden and cooked through, flipping halfway through. You’ll need to work in batches and keep an eye on them since air fryers can vary quite a bit.
Can I bake them?
You can, but I’ll be honest. This is one of those recipes that’s just better fried. Baking won’t give you the same crispy, golden edges that you get from the skillet.
If you want to try it, spoon the batter onto a well-greased or parchment-lined baking sheet, flatten the fritters slightly, and bake at 400°F, flipping once, until browned and cooked through. A little oil on the pan and a light spray on top will help them brown better.
A few tips for the best squash fritters
- Be sure to squeeze out the extra moisture from the grated squash and onion. This is the difference between crispy fritters and soggy little squash pancakes.
- Keep the oil hot, but not smoking. If the oil is too cool, the fritters can soak it up and turn greasy. If it’s too hot, the outside will brown before the inside has time to cook through.
- Don’t overcrowd the skillet. Give the fritters a little room so they can brown properly. Cook them in batches and add more oil as needed.
- Drain them on paper towels and serve them right away. Like most fried foods, squash fritters are at their very best hot from the skillet.
Recipe Card
Squash Fritters
Ingredients
- 1 lb yellow summer squash
- 1/2 medium sweet onion
- 1 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- vegetable oil
Instructions
- Wash the squash then grate them on a box grater. You should end up with about 3 cups of grated squash. Grate the onion as well. Place the grated squash and onion in a mesh strainer and press to squeeze out some of the water.
- Place the squash and onion in a large bowl, then add the flour, egg, sugar, and salt and mix until combined. Allow the mixture to sit for about 5 minutes.
- Place a large skillet over medium-high heat and add enough oil to barely cover the bottom. Once the oil is hot, carefully place dollops (about 1 heaping tablespoon) of the batter into the skillet. Cook for 3 to 4 minutes or until golden brown. Carefully flip the fritters over and gently press them flat with the back side of a spatula. Cook another 3 to 4 minutes or until golden brown. Cook in batches, adding more oil if necessary, until all of the batter had been used. Drain on paper towels and eat immediately.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Jere
I made these. Added the shredded cheddar cheese. Very good. I’m a husband trying to give my wife a break, but I was able to pull it off with my limited cooking abilities.
You got his, Jere! And I love the idea of adding cheese!
Joyce
Stacey. these are the Best squash fritters ever made..I added a hit of curry powder and it gave it a nice boost.
Thank you
Thank you so much!
Nancy
I usually try your recipes exactly as written because they are reliable, but I knew you wouldn’t mind this one little tweak: I used half veggie oil and half bacon grease. Can’t cook without my old reliable bacon grease!
I approve this substitution! Ha! I bet it gave them some great flavor!
Julia McGuire
Just like my grandma’s recipe! Today, I can scale down the recipe with just one zucchini or squash then add garbanzo bean flour and sprinkling of water, season to taste.
Glad to hear it, Julia!
Lori Batson
Followed the recipe exactly and these were easy and so dang good! This recipe is definitely a keeper and now I’m gonna have to plan my summer garden to include summer squash! 😋
Ha! Thanks, Lori! So glad they turned out great for you!
Marystuart
This is my go to Squash fritter recipe!! As a born and raised southern NC girly I grew up on squash fritters from my Meme and adding the little bit of curry seasoning has changed my life!
Ha! Thanks, Mary! So glad to hear you’ve enjoyed it!
Susan
We had some overly-hard squash that was given to us in the summer. Instead of tossing it, I got my husband to grate it in a food processor and we froze it. I got that out today and made these squash fritters…they were a HIT! I served them with BBQ pork, pinto beans, cornbread, and cucumber salad. Thank you for the recipe, Stacey.
What a great use for that squash! So glad y’all enjoyed them, Susan!
Linda C.
I live alone and made these, a pot of soup beans, and cornbread for dinner tonight. It was an excellent meal and I have leftovers! I had to purchase my squash at the grocery store but it was well worth it – they are so yummy hot or cold! Thank you Stacey. 😱
That sounds like a delicious supper, Linda!
Jarrod
Made these tonight just as recipe is written, but added curry as recommended below. My wife and I loved the aroma and the fritters came out perfectly. I shredded the squash an hour beforehand and added some salt to help strain excess moisture, then placed in a colander to drain. I had Ranch dressing ready to go for dipping, but it wasn’t needed. The fritters were delicious! We will be making these again. Thank you for sharing this recipe with us!
I’m so glad to hear that you and your wife enjoyed the fritters! It’s always nice when a recipe turns out perfectly.
Courtney F.
Loooove these!! I couldn’t stop eating them while making them!! My family also said they were the BEST squash recipe ever! I added Cajun seasoning to the mix & it was a great kick😋
Awesome! Love hearing that! The cajun seasoning is a great idea!
Shannon R
This is a simple recipe that gave a result reminiscent of a dish my Granny used to cook when the summer squash came in. It is even better with the Curry powder.
Love reading comments like this! Thanks, Shannon!
Janet
I grow squash and have an over abundance. I started cooking this recipe this past summer and it was a game changer! I love these fritters so much! If you want to add extra calories and fat (and who doesn’t? 😉) dip them in a bit of sour cream or full fat plain Greek yogurt. Yum.
That sounds delicious! I’m glad you’ve enjoyed this one, Janet!
Eva
Can we cook and then freeze the fritters to eat later? We’re trying to preserve our surplus garden veggies by canning, freezing, etc.
I don’t see why not! Enjoy!
Jennifer
These are fantastic! I added shredded cheddar cheese and bacon bits to them. I developed a seafood allergy layer in life. I put these on a roll with mustard and pretend I’m eating a crab cake!
Great idea! So glad you’ve enjoyed these!
Cary
Three of my neighbors grow yellow squash every year, and leave us bags of it on our doorstep. This recipe, minestrone soup, and squash casserole all go into rotation yearly to use up the excess. We love these served with a bit of hot sauce. Thank you!
Sounds great! What sweet neighbors to share!
Sherrie
Could these be cooked in an air fryer oven?
Hey, Sherrie! I’ve not done that, but don’t see why that wouldn’t work.
Tammy
We just picked 3 yellow squash, so I’m going to try this recipe as a new way to help consume our bounty! I don’t understand why there is sugar in the recipe though. Could you explain, please?
The sugar is there to add a little sweetness.
Ruth
We love squash fritters. Added some Emerald’s Bam and minced jalapeno. Love it!
Yum! Glad you enjoyed them!
Susan McGue
These are absolutely fantastic! I will be making them all the time…trust me!
Thank you so much Susan!
Sabrina
Do you take the seeds out before frying?
I don’t take the seeds out but it is personal preference!
Ruth
If the squash is really big I do remove the seeds
You certainly could.
Betty Cravey
This will make a old Lady happy
Betty Cravey
Love y’all sweet tea and Brenda
Carol
I froze a lot of squash. Will frozen work in this recipe or will it be too wet?
I do worry about it being too wet. I suppose you could always thaw it and drain it well – maybe even squeeze it out in a teat towel to get the extra water out.
Sharon S
I love yellow summer squash, will have to try these this summer. There were 8 kids in our family growing up, I remember my mom having to skillets going frying squash, so when out on my own , I hated to stand there and fry it, even tho I loved to cook. I decided to try the oven, I would slice them about 1/4 ” and in a plastic bag I would put flour, S&P, onion and garlic powder. I melt butter, dip the slices in the butter then shake it in the flour mix, place on a baking sheet and drizzle some of the butter over top, bake at 350 till starts to soften then flip and if needed drizzle more butter, they come out browned up and tasty as heck and easy peasey.
This sounds delicious! Thanks for sharing!
Kim Lippy
We followed this recipe to the nth degree. Adjustments to the salt & pepper need to be made. Because of the raw egg, one cannot taste this prior to cooking. Would suggest adding some cayenne.
Was salt and pepper the only thing you had trouble with?
Susan
Just made them. Thought it would take longer to grate but it was pretty quick. I did cheat and just chopped the onion very small. Super great. Thanks so much!!!
Awesome! So glad you enjoyed them!
Janea
Just made these after seeing them on Instagram. Added the curry- so delicious!!
The curry really adds a pop of flavor! So glad you enjoyed these!
Kate
This is the best fritter recipe I’ve ever had! It makes a lot of fritters for just a pound of squash.
Wonderful! So glad they turned out great for you!!
Ruthe
These were absolutely delish tonight with salmon patties and potatoes! Will definitely be making again and again! Yummies in my tummy!
Awesome! So glad you enjoyed them!
Judy
Growing up summer meant fresh veges from my parent’s garden, meat was an occasional thing. Her homemade cornbread or biscuits rounded out meals with fresh sliced tomatoes. Thanks for the trip down memory lane!!
I remember so many summers like that myself!
Mary
Can zucchini be used in place of yellow squash?
Absolutely!
Cynthia
Thank you so much for sharing this recipe.
I just tried it and it was flavorful and DELICIOUS!
I remixed it a tiny bit.
I subtracted the sugar.
I added minced garlic, seasoned pepper, herbes de provence and curry.
So glad you enjoyed them! Way to make them your own!
Evie Ev
Made last night for dinner and they were just ok. (Maybe because I only had 3 squash and self rising flour) They needed something.
Today I took a leftover one out of the fridge and smeared pimento cheese in it. Holy smokes this was YUMMY!!
🙂
pat b
I make these all the time. Some days I grate some of the onion (and I don’t drain either onions or squash) and other times I don’t. I have frozen leftovers when I make TOO many (not sure there is such a thing), but usually I just eat the whole batch. Delicious.
I’m guilty of that too, Pat!
Erin
Yum! We enjoyed these with another Pinterest recipe for Comeback Sauce. Cooked them on a griddle and they complemented our meal perfectly. Thanks for sharing!
Sounds great, Erin! So glad y’all enjoyed them!
Jan
I make a “squash patty” from an old farmers cookbook that is much like this recipe. My recipe calls for just slicing and boiling the squash first. For that reason, I usually make use of my leftover squash and onions to make the recipe–a good use for about a cup of leftover squash and it reduces the steps to making the patties. This is a good option for those times we do not have leftovers and the hubby makes a request. This time of year we are having squash several times a week to try and keep up with the amount produced in the garden!
Great idea! Thanks for sharing, Jan!
Nancy
This was DELISH! Thanks for the recipe and keep up the great work!
So glad you enjoyed them!
Cassi Hinnenkamp
Eating these as I type! They are amazing! The curry puts these over the top. Thank you! Oh, I used whole wheat pastry flour and coconut oil.
YUM! I just love the curry powder in them, too! Glad you enjoyed them!
Genia
Made these last night. I used cornmeal with a little flour. That were Yummy.
Glad you enjoyed them!
Linda
Can you use a food processor to shred the squash (like you do cheese)? I kill my knuckles on box graters….
Absolutely!
Julie
Can you bake them? I don’t care much for fried food.
I wouldn’t recommend it. This is one of those things that is just better fried.
Nikki
Sounds delish! My kids would like it more with a little cheddar. Would that mess things up?
Not at all. Cheddar would be a great addition!
Terry
Love these squash fritters! My husband couldn’t leave them alone! They were even great made with zuchinni squash. Quick & Easy.
So glad y’all enjoyed them!!
Tanya
Now you just need a recipe for “dilled veal balls”! LOL
It’s from the movie A Knight’s Tale: “Dilled veal balls with squash fritters – I’ll take my five now”!
luvkoalas
Thanks for the recipe – I just picked a bunch more summer squash and zucchini – we planted more than we thought – so I”m looking for a change – THANKS!!!
Hope you’ll enjoy it!
Dean Butts
I grew up with my grandmother making squash fritters and this sounds exactly like her recipe. Cannot wait to try them.
Hope you’ll enjoy them!
Venus
I’m going to try this tonight, but with eggplant, don’t have squash at the moment.
Sheila Saul
Can you freeze the patties before you cook or can you cook patties and then freezd
I wouldn’t recommend either with this recipe. They are just best fresh.
Belma
I’ll try this I do enjoy squash , I’ll grate and fry. Them. Thanks a lot love recipes .
Thank YOU!
Winnie Mom
Just bought some little squash at the farmers market this morning. I like to use yellow and zucchini for these fritters. I will sometimes make up the batter than roll in self rising cornmeal mix for that added crunch. Using both makes them very colorful. Hadn’t thought of making these this year but guess what’s on the table for supper tonight–you are correct — squash fritters.
Well, I’m awfully glad I reminded ya! Y’all enjoy!
Amanda
These fritters look yummy! I love that you used squash since it’s so easy to come by right now.
linda
I love squash cooked any way this really looks. good. I know this will be on my plate this weekend.
I hope you’ll enjoy it!
Linda Johnson
Stacey, have you ever used corn meal instead of flour? When I fry squash, I roll them in corn meal.
I have! When if fry squash by itself, I almost always use some cornmeal, but for these, I like them with flour.
The Better Baker
Absolutely mouth-watering! What a way to dress up our friend the squash!
Thanks, Marsha!
Julia Mason
Try frying a sliced squash like a green tomato, you won’t believe it it isn’t, a green tomato. My mother used to do this to make my dad think she was cooking green tomatoes since he would not eat squash. I like both so it wasn’t a problem for me.
Absoutely! That’s another one of my favorite ways to eats squash.
Debbie k
In the pictures, it looks like the squash has not been peeled and the instructions do not say. Do you remove the skin? Either way, this looks delicious and I can’t wait to try it!
Nope, I do not peel the squash. It’s so soft, you won’t know it’s there.
Gayle Spears
Wow! That makes my mouth water! Will definitely be trying this one! Thanks!
Thanks, Gayle!