Easy Squash Fritters

Ah, Easy Squash Fritters. These little golden rounds of deliciousness are a scrumptious way to celebrate that overly enthusiastic squash plant that’s taken over your garden (or your generous neighbor’s lot). What I adore most? The texture is just this fantastic crispy-on-the-outside, soft-and-subtle-on-the-inside thing, and they’re practically begging to be dipped into your favorite sauce. You should totally try them because they’re this delightful combo of silly-easy to make and “Wow, I feel so fancy eating this!”

My fam is borderline obsessed with these squash fritters. Every time I make them, it’s like a family reunion where everyone actually wants to be there. Even my husband, who is firmly Team Potato, will reach past the fries for these crispy delights. They’ve sort of become that thing we expect on weekend brunch now, and it’s hilarious how everyone scrambles to grab the last one (it’s always him vs. my kid, and let me tell you, she’s got quick little hands). Anyway, Easy Squash Fritters have solidly made their way into our weekly meal lineup because, well, they’re just that good.

Why You’ll Love This Easy Squash Fritters

– Crunchy delight on the outside, super soft inside — it’s like a texture rollercoaster, but fun.
– They’re basically swanky veggie pancakes! Who doesn’t want that in their life?
– Adaptable to whatever you have on hand, so no last-minute runs to the grocery store.
– Even your veggie-dodging kiddos will be fooled by these crispy rounds of joy.

How to Make It

Okay, here’s the deal. Start by grating your squash. Yes, I know it’s a bit of an arm workout, but trust me, it’s 100% worth it. Toss some salt on that grated pile—it helps draw out the water so you’re not frying up little soggy discs. While that’s sweating like it’s in a sauna, crack some eggs, and when you spill a bit, just act like nothing happened. Mix those with flour, cheese if you’re feeling it, and whatever spices are singing to you from the cupboard. Squeeze the liquid from your squash and throw it in the bowl.

Now, heat up a skillet with a glug of oil—it’s going to sizzle, so pop them patties in there carefully. They’ll fry up in no time, so don’t wander off streaming your fave show. Flip them when golden brown on one side, and then they’re pretty much good to go. Drain them on paper towels and try not to eat them all before they reach the table.

Ingredient Notes

– Squash: The star that sometimes tries to stage a watery coup. Salt helps tame the drama.
– Flour: The glue, holding it all together. I used all-purpose, but do what you want – it’s your fritter life.
– Cheese: Cheese is happiness, and skipping it is like leaving cake out in the rain—just don’t, okay?

Recipe Steps:
1. Grate the squash and sprinkle it with salt to draw out moisture.
2. Mix eggs and flour with spices in a bowl.
3. Squeeze excess water from the grated squash and add to the mixture.
4. Form into small patties.
5. Fry in hot oil until golden brown on both sides.
6. Drain the fritters on paper towels before serving.

What to Serve It With

Tips & Mistakes

Storage Tips

If you’ve shockingly got leftovers, pop them in an airtight container in the fridge. They’ll keep happily for a couple of days. Honestly, cold fritters aren’t my jam, but they do reheat pretty well. And I may or may not have eaten them for breakfast once… or twice.

Variations and Substitutions

You know that feeling when the fridge looks like it’s ghosted you? Been there. Try swapping the squash for grated carrots or zucchini. Add in herbs if you happen to find them lurking around. Forgot the cheese? It’ll still be decent — just not full-on amazing. And if you’re out of flour, almond flour can bring its nutty charm to the party, no biggie.

Frequently Asked Questions

Easy Squash Fritters

Delicious and crispy squash fritters perfect for a quick snack or side dish.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups grated yellow squash
• ▢ 0.5 cup all-purpose flour
• ▢ 1 large egg beaten
• ▢ 0.25 cup grated Parmesan cheese
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 3 tablespoons olive oil

Instructions

Preparation Steps

• Grate the yellow squash and squeeze out excess moisture using a clean kitchen towel.
• In a mixing bowl, combine grated squash, all-purpose flour, beaten egg, Parmesan cheese, salt, and black pepper. Mix well until ingredients are fully incorporated.
• Heat olive oil in a large skillet over medium heat. Scoop 2 tablespoons of batter per fritter and flatten slightly in the skillet.
• Cook fritters for 3-4 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
• Serve warm with your favorite dipping sauce or as a side to your meal.

Notes

For best results, use fresh yellow squash and serve fritters immediately after cooking.