30-Minute Crispy Yellow Squash Fritters
Light, crispy, and packed with wholesome veggies, these yellow squash fritters are easy to make and perfect for any meal. With fiber-rich squash and a touch of egg for protein, they’re a healthy, satisfying side dish that’s ready in just 30 minutes. Serve warm with sour cream or salsa for extra flavor.
Equipment
- 1 food processor with shredding attachment (or box grater)
- 1 Medium bowl
- 1 Colander
- 12-inch nonstick skillet
- Spoon or spatula for pressing and flipping
- Measuring cups and spoons
Ingredients
- 1 pound yellow squash unpeeled
- ½ medium onion about 4 ounces, finely chopped
- 1 large egg
- 1 teaspoon kosher salt Diamond Crystal preferred or ½ teaspoon alternative
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter for frying
Instructions
- Prepare the Squash and Onion: Start by thoroughly washing your yellow squash under cold running water to remove any dirt or debris. Leave the skin on, as it adds color, nutrients, and texture. Next, shred the squash using a food processor fitted with the shredding attachment. If you don’t have a food processor, a box grater works perfectly. Chop the onion finely—small pieces blend better into the fritter batter. Place both the shredded squash and chopped onion into a colander. Press them firmly with the back of a spoon or a clean kitchen towel to squeeze out as much excess liquid as possible. This step is crucial for preventing soggy fritters and achieving a golden, crispy exterior.
- Mix the Batter: In a medium mixing bowl, crack the egg and whisk it until smooth. Season the egg with kosher salt, black pepper, and garlic powder, whisking again to evenly combine the flavors. Add the drained squash and chopped onion to the bowl and gently fold everything together using a spatula or large spoon. The mixture should hold together but remain slightly loose. If the batter feels too wet or fragile, you can sprinkle in a small amount of flour or Parmesan cheese to give it more structure (optional).
- Heat the Skillet: Place a 12-inch nonstick skillet over medium heat and allow it to warm for a few minutes until it is evenly heated. Add half of the unsalted butter to the skillet and let it melt, coating the entire surface. The butter not only prevents sticking but also adds a rich, golden flavor to the fritters. Make sure your skillet is hot but not smoking—this ensures the fritters cook evenly and develop a crispy crust.
- Form and Cook the Fritters – First Side: Using a ¼-cup measuring cup, scoop a portion of the squash mixture and carefully drop it into the hot skillet. Gently flatten each mound with the back of a spoon or spatula to create an even patty about ½-inch thick. Allow the fritters to cook undisturbed for 4–5 minutes. You will know they’re ready to flip when the edges begin to brown, and the bottom forms a firm, golden crust. Avoid moving them too early, as this can cause them to break apart.
- Flip the Fritters – Second Side: Once the first side is golden and firm, carefully slide a spatula under the fritter and flip it over. Cook the second side for another 4–5 minutes, adjusting heat if necessary to prevent burning. After flipping, you may add a bit more butter to the skillet to maintain moisture and enhance crispiness. Repeat this process with the remaining batter, working in batches to avoid overcrowding the skillet, which can cause uneven cooking.
- Plate and Serve: Once cooked, transfer the fritters to a serving plate lined with a paper towel to absorb any excess butter if desired. Serve them immediately while hot and crispy. These fritters pair beautifully with a dollop of sour cream, fresh salsa, or even a drizzle of Greek yogurt for extra creaminess. They’re perfect as a side dish, brunch treat, or light snack.
- Optional Garnishing and Flavor Tips: For extra flavor, consider sprinkling freshly grated Parmesan, chopped fresh herbs like parsley or chives, or a pinch of smoked paprika on top just before serving. These additions enhance both the visual appeal and taste without altering the light, crispy texture.
Notes
- Shredding the squash finely and pressing out excess water is essential for crisp fritters.
- If the batter feels too loose, add 1–2 tablespoons of flour or Parmesan for stability.
- Fry in batches to avoid overcrowding, which prevents even browning.
- Use medium heat to ensure the fritters cook through without burning.
- Serve immediately for maximum crispiness; reheated fritters may lose some crunch.
- Optional toppings include sour cream, Greek yogurt, salsa, or fresh herbs for added flavor.
- Leftovers can be stored in the refrigerator or freezer for later use.
