During the summer months when yellow squash is bountiful, these yellow squash fritters are a simple and delicious way to enjoy your harvest, and they’re ready in a jiffy!
Our squash plants growing in our garden are finally starting to show off a little bit. I started noticing blooms earlier last week, and now we’ve got 3 or 4 tiny little yellow squash starting to form off of the stalks. Soon all 12 of the plants will be producing more squash than I’ll know what to do with, but I’m always happy to share our harvest with friends and family.
I’ve always been a big fan of yellow squash. Even though it’s pretty darn similar to zucchini, I ride on team squash much harder than team zucchini. I couldn’t tell you why, honestly. I like them both, but squash – especially these squash fritters I made for lunch earlier today – holds a very special place in my heart.
Just like those squash and onions you saw me share last week, this is another old school southern recipe that I can’t get enough of during the summer months. They’re a great quick-fix when you’re needing to use up your squash or if you need to get supper on the table quickly, and I guarantee you can never eat just one of them. You’ll only need about a cup of squash for this recipe, so 1 small to medium sized squash should do the trick.
First you’ll need to wash and dry off your squash if you haven’t already done so. Using a sharp knife, cut off the ends of the squash. Using a cheese grater, grate 1 cup worth of squash. (If you have extra grated squash, save it to use in this Lemon Poppy Seed Summer Squash Cake!)
Transfer squash into a large mixing bowl and combine egg, sugar, milk, diced onions, flour, a smidge of salt and creole seasoning and mix well. In my personal opinion, the creole seasoning is the winning ticket in these fritters. Truthfully, I reach for creole for just about everything. (Tony Chachere’s creole seasoning is my go-to.)
Next, get your oil nice in hot in your skillet. I personally recommend frying in a cast iron skillet. You’ll want to use about 1/4 cup canola or vegetable oil. It should be enough to generously coat the pan. Once your oil is hot (roughly 350 F) drop a heaping tablespoon of the batter into the pan to fry. You’ll want to fry on each side for about 30-45 seconds, or until golden brown.
Here’s a free printable copy of the recipe if you’d like to give it a try!
- 1 cup grated yellow squash
- ½ cup all purpose flour
- 2 Tbs minced or finely diced yellow onion
- 2 Tbs milk
- 1 Tbs sugar
- 1 tsp creole seasoning
- 1 egg, beaten
- dash of salt and pepper
- fresh parsley for garnish (optional)
- canola or vegetable oil for pan frying (You'll need roughly ¼ cup)
- Heat oil in a cast iron skillet on medium-low heat - reaching about 350 F
- Combine all ingredients in a mixing bowl and mix well.
- Drop a heaping tablespoon into the oil and gently press the patties flat to about ¼ inch thickness
- Cook for about 30-45 seconds on each side, until golden brown
- Transfer to a paper towel covered dish to soak up excess grease
- Garnish with fresh parsley (optional) and serve while warm
- Yields about 10-12 patties
Once they’re perfectly golden brown, transfer them to a plate with a few layers of paper towels on them to soak up the excess grease. I like to garnish mine with a little bit of fresh parsley. This recipe can easily be adapted to use zucchini instead of squash, or you can even use a mixture of squash and zucchini! Stay tuned, you may be seeing a fresh batch of zucchini fritters appear here on the blog very soon!
If you’ve got a bumper crop of squash and zucchini on hand, here’s a few recipes you might like to try, found right here on Southern Made Simple! Note: You can also freeze squash easily if needed!