Description

These Simple Homemade Zucchini and Yellow Squash Fritters are a quick and delicious way to use up summer squash from your garden. Grated zucchini and yellow squash are combined with basic pantry staples, then pan-fried to golden perfection for a crispy exterior and tender interior. Perfect as a side dish, snack, or part of a breakfast spread, these fritters are flavorful, easy to make, and loved by both kids and adults.

Ingredients

Scale

Vegetables

1 medium zucchini (grated and squeezed dry to remove excess moisture)
2 small yellow squash (grated and squeezed dry)
1 small sweet onion (finely minced, about 1/4-inch pieces)
1 tsp salt (divided: 1 tsp for vegetables, 1/4 tsp for batter)
1 tbsp fresh parsley (finely chopped)

Dry Ingredients

1/2 cup all-purpose flour (King Arthur or preferred brand)
1/2 tsp baking powder
1 tsp ground black pepper

Other Ingredients

1/2 cup grated Parmesan cheese (freshly grated preferred)
1 large egg (room temperature)
2 tbsp canola oil (for frying)

Instructions

Prepare and Drain the Vegetables: Grate the zucchini and yellow squash using the large holes of a box grater or food processor. Toss the grated vegetables with 1 teaspoon of salt and let sit in a colander or fine mesh strainer for 10 minutes to draw out excess moisture. After resting, wrap the grated vegetables in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. Transfer the dried vegetables to a large mixing bowl.
Prepare the Dry Ingredients: In a small bowl, whisk together 1/2 cup all-purpose flour and 1/2 teaspoon baking powder. Sifting is recommended to evenly distribute the baking powder and avoid clumps. Set aside.
Build the Batter with Wet Ingredients: Add the finely minced onion, grated Parmesan cheese, chopped fresh parsley, 1 egg, remaining 1/4 teaspoon salt, and ground black pepper to the bowl with the drained vegetables. Stir everything together until well combined, ensuring even distribution of all ingredients.
Combine and Rest the Batter: Add the dry flour and baking powder mixture to the wet vegetable mixture. Stir gently but thoroughly until just combined into a thick, cohesive batter with no visible pockets of flour. Let the batter rest for 2-3 minutes while heating the oil to allow the flour to hydrate and improve binding.
Heat Oil and Fry the Fritters: Heat 2 tablespoons of canola oil in a large skillet over medium-high heat until shimmering, about 2-3 minutes. Test the oil by dropping a small amount of batter in— it should sizzle immediately. Drop heaping tablespoons of batter into the hot oil, spacing them about 2 inches apart. Using the back of a spatula, gently flatten each fritter to about 1/2-inch thickness. Fry for 2.5 to 3 minutes on the first side until golden brown, then carefully flip and cook the other side for about 2 minutes until golden. Work in batches and avoid overcrowding the pan to maintain oil temperature.
Drain and Serve: Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Repeat frying with remaining batter. Serve hot within a few minutes of cooking for best texture. They are delicious plain or topped with sour cream, Greek yogurt, or preferred dipping sauces.

Notes

To avoid soggy fritters, be sure to salt and drain the grated squash thoroughly before mixing the batter.
Don’t overcrowd the pan during frying to prevent steaming and ensure a crispy crust.
Maintain oil temperature around 350°F; too cool leads to greasy fritters, too hot burns them.
Keep cooked fritters warm in a 200°F oven while frying additional batches for crispness.
For vegan alternatives, substitute the egg with a flax egg and Parmesan with nutritional yeast.
Fritters can be stored in the refrigerator for up to 3 days and freeze well for up to 2 months, reheating in a skillet or oven to crisp.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Frying
Cuisine: American

Keywords: zucchini fritters, yellow squash fritters, summer squash recipe, pan-fried fritters, easy side dish, garden squash recipe, savory pancakes