Yellow Squash is a staple in many Southern gardens. It’s usually pretty easy to grow and rather prolific. That means that there is usually some extra around. If you’ve got some extra squash around, you should really try these delicious Squash Fritters. (Even if you don’t have any extra around, you can usually find it at the grocery store without any problem.) These are light and crispy and incredibly easy to make. If the plain version doesn’t suit your fancy, try adding about 1/2 teaspoon of curry powder to give them a kick. I love them both ways! Y’all enjoy!
Recipe Card
Squash Fritters
Ingredients
- 1 lb yellow summer squash
- 1/2 medium sweet onion
- 1 cup all-purpose flour
- 1 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
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. 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.
We love squash fritters. Added some Emerald’s Bam and minced jalapeno. Love it!
Yum! Glad you enjoyed them!
These are absolutely fantastic! I will be making them all the time…trust me!
Thank you so much Susan!
Do you take the seeds out before frying?
I don’t take the seeds out but it is personal preference!
If the squash is really big I do remove the seeds
You certainly could.
This will make a old Lady happy
Love y’all sweet tea and Brenda
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.
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!
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?
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!
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!
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!!
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!
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!
Can zucchini be used in place of yellow squash?
Absolutely!
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!
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!!
🙂
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!
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!
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!
This was DELISH! Thanks for the recipe and keep up the great work!
So glad you enjoyed them!
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!
Made these last night. I used cornmeal with a little flour. That were Yummy.
Glad you enjoyed them!
Can you use a food processor to shred the squash (like you do cheese)? I kill my knuckles on box graters….
Absolutely!
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.
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!
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!!
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”!
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!
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!
I’m going to try this tonight, but with eggplant, don’t have squash at the moment.
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.
I’ll try this I do enjoy squash , I’ll grate and fry. Them. Thanks a lot love recipes .
Thank YOU!
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!
These fritters look yummy! I love that you used squash since it’s so easy to come by right now.
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!
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.
Absolutely mouth-watering! What a way to dress up our friend the squash!
Thanks, Marsha!
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.
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.
Wow! That makes my mouth water! Will definitely be trying this one! Thanks!
Thanks, Gayle!