• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Southern Bite - supper made simple.

Southern Bite

Stacey Little's Southern Food & Recipe Blog

  • Recipes
    • Appetizers
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Main Course
    • Sauces/Dressings
    • Sides
    • Slow Cooker
    • Snacks
    • Soups
    • Weeknight Bites
  • Videos
    • Simply Southern TV
    • Behind the Recipe
    • Recipes with Videos
  • Cookbook
  • About
    • About Stacey
    • Media/PR
    • Contact
  • Recipe Box
Home » Recipes » Sides

Squash Fritters

Stacey – July 8, 2014 – 80 Comments

Jump to Recipe Save Recipe

Squash Fritters

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!IMG_4480-2IMG_4487-2IMG_4488-2Squash Fritters

Print Pin Save
4.50 from 8 votes

Recipe Card

Squash Fritters

Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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

For a different flavor, add about 1/2 teaspoon of curry powder to the batter when mixing it up.
Did you make my Squash Fritters?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
Tag on Insta Leave a Rating

Know some folks who would like this?

Related Posts

Scoop of Ultimate Cheesy Squash Casserole
Ultimate Cheesy Squash Casserole
Squash casserole being served
Squash Casserole
Chicken Ratatouille in a pot
One-Pot Chicken Ratatouille
Squash and onions served in blue bowl
Old School Squash and Onions
Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

Instagram Pinterest Facebook Twitter YouTube
About Cookbook Shop Contact

Join my mailing list!

Get new Southern Bite recipes delivered right to your inbox. Plus, I’ll send you my Breakfast Bites mini ebook!

No spam, unsubscribe anytime.

Reader Interactions

Comments

    Rate & Comment Cancel reply

    I love hearing from y'all! Comments, suggestions, and questions are always welcome. Kindness is required. Your email address will not be published.

    Recipe Rating




  1. Ruth

    November 3, 2022 at 4:46 pm

    We love squash fritters. Added some Emerald’s Bam and minced jalapeno. Love it!

    Reply
    • Stacey

      November 4, 2022 at 11:52 am

      Yum! Glad you enjoyed them!

      Reply
  2. Susan McGue

    August 21, 2022 at 3:11 pm

    These are absolutely fantastic! I will be making them all the time…trust me!

    Reply
    • Stacey

      August 22, 2022 at 8:37 am

      Thank you so much Susan!

      Reply
  3. Sabrina

    July 31, 2022 at 10:05 am

    Do you take the seeds out before frying?

    Reply
    • Stacey

      August 1, 2022 at 8:30 am

      I don’t take the seeds out but it is personal preference!

      Reply
    • Ruth

      November 3, 2022 at 5:06 pm

      If the squash is really big I do remove the seeds

      Reply
      • Stacey

        November 4, 2022 at 11:52 am

        You certainly could.

        Reply
  4. Betty Cravey

    June 21, 2022 at 12:50 pm

    This will make a old Lady happy

    Reply
  5. Betty Cravey

    June 21, 2022 at 12:48 pm

    Love y’all sweet tea and Brenda

    Reply
  6. Carol

    August 27, 2021 at 3:14 pm

    I froze a lot of squash. Will frozen work in this recipe or will it be too wet?

    Reply
    • Stacey

      August 31, 2021 at 12:39 pm

      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.

      Reply
  7. Sharon S

    April 28, 2021 at 6:15 pm

    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.

    Reply
    • Stacey

      April 29, 2021 at 1:56 pm

      This sounds delicious! Thanks for sharing!

      Reply
  8. Kim Lippy

    August 16, 2020 at 7:02 pm

    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.

    Reply
    • Stacey

      August 18, 2020 at 2:26 pm

      Was salt and pepper the only thing you had trouble with?

      Reply
  9. Susan

    July 27, 2020 at 3:05 pm

    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!!!

    Reply
    • Stacey

      July 27, 2020 at 3:30 pm

      Awesome! So glad you enjoyed them!

      Reply
  10. Janea

    July 26, 2020 at 12:53 pm

    Just made these after seeing them on Instagram. Added the curry- so delicious!!

    Reply
    • Stacey

      July 27, 2020 at 11:08 am

      The curry really adds a pop of flavor! So glad you enjoyed these!

      Reply
  11. Kate

    July 19, 2020 at 2:28 pm

    This is the best fritter recipe I’ve ever had! It makes a lot of fritters for just a pound of squash.

    Reply
    • Stacey

      July 20, 2020 at 12:03 pm

      Wonderful! So glad they turned out great for you!!

      Reply
  12. Ruthe

    September 20, 2019 at 8:20 pm

    These were absolutely delish tonight with salmon patties and potatoes! Will definitely be making again and again! Yummies in my tummy!

    Reply
    • Stacey

      September 23, 2019 at 12:16 pm

      Awesome! So glad you enjoyed them!

      Reply
  13. Judy

    June 18, 2019 at 10:25 pm

    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!!

    Reply
    • Stacey

      June 20, 2019 at 9:16 am

      I remember so many summers like that myself!

      Reply
  14. Mary

    June 25, 2018 at 7:16 pm

    Can zucchini be used in place of yellow squash?

    Reply
    • Stacey

      June 26, 2018 at 1:26 pm

      Absolutely!

      Reply
  15. Cynthia

    November 2, 2017 at 2:03 pm

    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.

    Reply
    • Stacey

      November 2, 2017 at 2:10 pm

      So glad you enjoyed them! Way to make them your own!

      Reply
  16. Evie Ev

    June 4, 2017 at 3:53 pm

    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!!

    Reply
    • Stacey

      June 5, 2017 at 2:50 pm

      🙂

      Reply
  17. pat b

    October 3, 2016 at 7:17 pm

    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.

    Reply
    • Stacey

      October 5, 2016 at 10:39 am

      I’m guilty of that too, Pat!

      Reply
  18. Erin

    July 13, 2016 at 6:41 pm

    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!

    Reply
    • Stacey

      July 13, 2016 at 8:12 pm

      Sounds great, Erin! So glad y’all enjoyed them!

      Reply
  19. Jan

    June 27, 2016 at 1:23 pm

    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!

    Reply
    • Stacey

      June 27, 2016 at 8:41 pm

      Great idea! Thanks for sharing, Jan!

      Reply
  20. Nancy

    August 27, 2014 at 1:48 pm

    This was DELISH! Thanks for the recipe and keep up the great work!

    Reply
    • Stacey

      August 27, 2014 at 3:04 pm

      So glad you enjoyed them!

      Reply
  21. Cassi Hinnenkamp

    August 18, 2014 at 11:48 am

    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.

    Reply
    • Stacey

      August 19, 2014 at 3:50 pm

      YUM! I just love the curry powder in them, too! Glad you enjoyed them!

      Reply
  22. Genia

    August 6, 2014 at 7:52 am

    Made these last night. I used cornmeal with a little flour. That were Yummy.

    Reply
    • Stacey

      August 6, 2014 at 3:13 pm

      Glad you enjoyed them!

      Reply
  23. Linda

    August 5, 2014 at 7:10 am

    Can you use a food processor to shred the squash (like you do cheese)? I kill my knuckles on box graters….

    Reply
    • Stacey

      August 5, 2014 at 8:28 am

      Absolutely!

      Reply
  24. Julie

    August 2, 2014 at 11:04 pm

    Can you bake them? I don’t care much for fried food.

    Reply
    • Stacey

      August 3, 2014 at 1:39 pm

      I wouldn’t recommend it. This is one of those things that is just better fried.

      Reply
  25. Nikki

    July 29, 2014 at 7:03 am

    Sounds delish! My kids would like it more with a little cheddar. Would that mess things up?

    Reply
    • Stacey

      July 29, 2014 at 8:51 am

      Not at all. Cheddar would be a great addition!

      Reply
  26. Terry

    July 28, 2014 at 11:30 pm

    Love these squash fritters! My husband couldn’t leave them alone! They were even great made with zuchinni squash. Quick & Easy.

    Reply
    • Stacey

      July 29, 2014 at 8:50 am

      So glad y’all enjoyed them!!

      Reply
  27. Tanya

    July 25, 2014 at 1:45 pm

    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”!

    Reply
  28. luvkoalas

    July 22, 2014 at 10:16 am

    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!!!

    Reply
    • Stacey

      July 23, 2014 at 11:01 am

      Hope you’ll enjoy it!

      Reply
  29. Dean Butts

    July 16, 2014 at 11:18 am

    I grew up with my grandmother making squash fritters and this sounds exactly like her recipe. Cannot wait to try them.

    Reply
    • Stacey

      July 16, 2014 at 2:51 pm

      Hope you’ll enjoy them!

      Reply
  30. Venus

    July 11, 2014 at 7:56 pm

    I’m going to try this tonight, but with eggplant, don’t have squash at the moment.

    Reply
  31. Sheila Saul

    July 10, 2014 at 12:59 pm

    Can you freeze the patties before you cook or can you cook patties and then freezd

    Reply
    • Stacey

      July 10, 2014 at 3:39 pm

      I wouldn’t recommend either with this recipe. They are just best fresh.

      Reply
      • Belma

        June 6, 2019 at 2:21 pm

        I’ll try this I do enjoy squash , I’ll grate and fry. Them. Thanks a lot love recipes .

        Reply
        • Stacey

          June 7, 2019 at 9:31 am

          Thank YOU!

          Reply
  32. Winnie Mom

    July 10, 2014 at 12:53 pm

    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.

    Reply
    • Stacey

      July 10, 2014 at 3:39 pm

      Well, I’m awfully glad I reminded ya! Y’all enjoy!

      Reply
  33. Amanda

    July 9, 2014 at 12:42 pm

    These fritters look yummy! I love that you used squash since it’s so easy to come by right now.

    Reply
  34. linda

    July 9, 2014 at 4:55 am

    I love squash cooked any way this really looks. good. I know this will be on my plate this weekend.

    Reply
    • Stacey

      July 9, 2014 at 9:29 am

      I hope you’ll enjoy it!

      Reply
  35. Linda Johnson

    July 8, 2014 at 10:27 pm

    Stacey, have you ever used corn meal instead of flour? When I fry squash, I roll them in corn meal.

    Reply
    • Stacey

      July 9, 2014 at 9:30 am

      I have! When if fry squash by itself, I almost always use some cornmeal, but for these, I like them with flour.

      Reply
  36. The Better Baker

    July 8, 2014 at 2:30 pm

    Absolutely mouth-watering! What a way to dress up our friend the squash!

    Reply
    • Stacey

      July 9, 2014 at 9:30 am

      Thanks, Marsha!

      Reply
  37. Julia Mason

    July 8, 2014 at 2:23 pm

    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.

    Reply
    • Stacey

      July 8, 2014 at 2:26 pm

      Absoutely! That’s another one of my favorite ways to eats squash.

      Reply
  38. Debbie k

    July 8, 2014 at 1:47 pm

    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!

    Reply
    • Stacey

      July 8, 2014 at 1:56 pm

      Nope, I do not peel the squash. It’s so soft, you won’t know it’s there.

      Reply
  39. Gayle Spears

    July 8, 2014 at 1:21 pm

    Wow! That makes my mouth water! Will definitely be trying this one! Thanks!

    Reply
    • Stacey

      July 8, 2014 at 1:56 pm

      Thanks, Gayle!

      Reply

Primary Sidebar

Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

Instagram Pinterest Facebook Twitter YouTube
About Cookbook Shop Contact
The Southern Bite Cookbook cover

Trending Now

  • These quick and easy enchiladas only call for 5 ingredients and are ready in no time! It's the perfect recipe for a busy weeknight! #recipe #southernbite #enchiladas #easy #quick #weeknight5 Ingredient Beef Enchiladas
  • Closer photo of Ultimate Chicken SpaghettiUltimate Chicken Spaghetti
  • Two Easy Lemon Squares stacked on a blue plateEasy Lemon Squares
  • Bowl of Southern Chicken and DumplingsOld-Fashioned Southern Chicken and Dumplings
  • Bowl of Southern Lima BeansSouthern Lima Beans (Butter Beans)
  • Cream Cheese Bacon Chicken Pasta on a forkCream Cheese Bacon Chicken Pasta

As Seen On

As seen on logos

Recipes by Category

  • Appetizers
  • Beverages
  • Breads
  • Breakfast
  • Desserts
  • Main Course
  • Sauces/Dressings
  • Sides
  • Slow Cooker
  • Snacks
  • Soups
  • Weeknight Bites
  • Work with Me
  • My Cookbook
  • Contact
  • Cookbooks I Love
  • FAQ
  • Privacy Policy
  • Cookie Policy

© 2009–2023 Southern Bite / Stacey Little Media, LLC. All Rights Reserved. All Content Protected By Federal Copyright Laws.